Test kitchen approved
Serves icon
SERVES 4
Time icon
HANDS-ON TIME 50 MIN
Properly creamy, sink-your-spoon-in rice pudding is a wondrous thing. We’ve gone heavy on the comfort here, but eased up on the calorie and fat count.
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Ingredient
100g pudding ric
750ml semi-skimmed mil
1 tsp vanilla bean past
2-3 tbsp clear honey to tast
4 tbsp full-fat Greek yogurt to serve.
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Method
Put the pudding rice, milk and vanilla paste in a large saucepan and bring to a gentle simmer over a very low heat, stirring so it doesn’t stick to the base of the pan
Simmer for 50 minutes, stirring occasionally at the beginning and more often as the rice swells, until it’s tender and the consistency is creamy. Stir in 1 tbsp of the honey
Divide among 4 bowls, top each with a tablespoonful of yogurt and a drizzle of honey to taste, then swirl through and serve.
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delicious. tips
Rice pudding is notoriously calorific, but simple to make healthier. We’ve swapped the classic cream and full-fat milk combination for semi-skimmed milk, adding just enough Greek yogurt at the end to give that essential creamy texture.
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