Rice pudding with berries and yoghurt
- 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
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.
Make it gluten free Check the yoghurt is gluten free
Nutrition Info (per serve)
Total fat 2g
–Saturated fat 1g
Dietary fibre 2g
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