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
Ingredients
Metric
Imperial
1. Brown Basmati rice cooked
500 mL
2 Cups
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