RICOTTA RICE PUDDING WITH FRESH BERRIES
Meal details
This spicy, velvety rice pudding contrasts with the fresh fruit and crunchy almonds. What a perfect combination!
Course | Prep-time | Cooking Time | Yields | Snacks | 10 min | 25-30 min | 4-6 Servings |
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Ingredients | Metric | Imperial | 1. Brown Basmati rice cooked | 500 mL | 2 Cups |
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2. Milk | 250 mL | 1 cup |
3. Canadian Ricotta | 250 mL | 1 cup |
4. Sugar | 80 mL | 1/3 cup |
5. Ground cardamom | 5 mL | 1 tsp |
6. Slivered almonds toasted | 80 mL | 1/3 cup |
7. Fresh berries | 250 mL | 1 cup |
Preparation
Note: In a medium saucepan over low heat, add rice, milk, Ricotta, sugar, cardamom and 1/4 cup (60 mL) of almonds. Cook for 20–30 minutes, stirring every few minutes, or until thickened. Place a layer of fresh berries on the bottom of 4 serving glasses or bowls (keep a few as decoration). Add a layer of rice pudding and top with remaining fresh berries. Garnish with remaining toasted almonds.
Tips: Use home made pesto recipe if on hand.
Nutritional Information Per Serving
Energy: | Protein: | Carbohydrates: | Fat: | Fibre: | Sodium | 254 Calories | 9 g | 34 g | 9 g | 3.2 g | 58 mg |
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