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
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 203cal
-
Kilojoules 850kJ
-
Protein 4g
-
Total fat 5g
-
–Saturated fat 3g
-
Carbohydrates 35g
-
–Sugars 19g
-
Dietary fibre 2g
-
Sodium 60mg
-
Calcium 200mg
-
Iron 0.5mg
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.
Photographer: HFG staff
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
