Rice Pudding with Mixed Berries

Serves 4


Ingredients:

1 cup (220g) short-grain rice
½ cup (125g) plain yoghurt
300ml cream
⅓ cup (90g) caster sugar
1 tsp vanilla essence
250g fresh strawberries, hulled and sliced
300g fresh or frozen blueberries
1 tbsp caster sugar, extra

Method:

• Place the rice, ½ tsp salt and 2½ cup (625ml) water in a saucepan and bring to the boil, stirring once. Reduce the heat and simmer, covered, for 20 minutes, or until soft and tender but still moist. Leave for 5 minutes.
• Meanwhile, put the yoghurt, cream, sugar and vanilla in a large bowl and whisk together. Leave at room temperature, stirring occasionally until the sugar dissolves.
• Toss together the berries and extra sugar. Cover and refrigerate until ready to serve.
• Add the hot rice to the cream mixture. Add milk or extra cream if the mixture is too thick. Serve in bowls, topped with the berries.
  

Nutrition per serve:
Protein 8g;
Fat 33g;
Carbohydrate 84g;
Dietary Fibre 4g;
Cholesterol 105mg;
2790 kJ (668 cal)

Note: If you have to refrigerate the rice puddings it will thicken, use cream or milk to thin it to the desired consistency.