Yoghurt berry rice pudding
- 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
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.
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)
Total fat 5g
–Saturated fat 3g
Dietary fibre 2g
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