Yoghurt berry rice pudding
Serves: 6
Time to make: 35 mins , plus 2 hrs chilling, if making ahead
Ingredients
- ½ cup short-grain rice
- 750ml light coconut milk
- 1 large stalk lemongrass, trimmed, crushed
- 4 tablespoons castor sugar
- 1 cup plain low-fat unsweetened yoghurt
- 2 cups mixed berries
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Instructions
1 Place rice, coconut milk, lemongrass and sugar in a pan. Bring to the boil and stir well. Reduce heat and simmer for 30 minutes.
2 Leave to cool then discard lemongrass.
3 Stir in yoghurt. If making ahead, cover and chill for up to 2 hours. Add berries. Spoon into serving glasses.
HFG tip
Click here to watch a video of Healthy Food Guide magazine’s editor-in-chief Niki Bezzant as she whips up this recipe!
Nutrition Info (per serve)
-
Calories 203 cal
-
Kilojoules 850 kJ
-
Protein 4 g
-
Total fat 5 g
-
Saturated fat 3 g
-
Carbohydrates 35 g
-
Sugar 19 g
-
Dietary fibre 2 g
-
Sodium 60 mg
-
Calcium 200 mg
-
Iron 0.5 mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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