Raspberry rice pudding
- Number of Servings: 5
Ingredients
2oz brown rice1oz sugar450 grammes (1 pint) skim milk1tsp ground nutmeg5g (1 tsp) butter100g raspberries
Put the rice, sugar, milk, nutmeg and butter into a baking dish. Cook on medium high for about 1 hour, until the rice is soft. Stir occasionally whilst it cooks.
Put the raspberries into a separate dish. Cook for about 15 minutes in the same over, until they have softened a little and the juices are starting to run.
Divide the cooked rice pudding between 5 dishes and top with equal shares of soft raspberries.
Serving Size: Makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user LOVAGE.
Put the raspberries into a separate dish. Cook for about 15 minutes in the same over, until they have softened a little and the juices are starting to run.
Divide the cooked rice pudding between 5 dishes and top with equal shares of soft raspberries.
Serving Size: Makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user LOVAGE.
Nutritional Info Amount Per Serving
- Calories: 104.6
- Total Fat: 1.5 g
- Cholesterol: 4.0 mg
- Sodium: 43.7 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 1.9 g
- Protein: 4.1 g
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