Rice pudding with berries and yoghurt

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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This delicious rice pudding with mixed berries and yoghurt is lower in sugar than classic rice pudding and can easily be made gluten free

Serves: 6

Time to make: 35 mins

Ingredients

More weights & measures

½ cup short-grain rice
750ml skim milk (or plant milk alternative)
2 stalks lemongrass, trimmed, crushed
4 tablespoons castor sugar
2 cups reduced-fat fruit yoghurt (see tip)
2 cups mixed berries

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

1 Place rice, 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.

Variations

Make it gluten free Check the yoghurt is gluten free

Nutrition Info (per serve)

Calories 248cal

Kilojoules 1040kJ

Protein 11g

Total fat 2g

–Saturated fat 1g

Carbohydrates 45g

–Sugars 33g

Dietary fibre 2g

Sodium 110mg

Calcium 320mg

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.

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