Cardamom rice pudding with Greek yoghurt

Name: Cardamom rice pudding with Greek yoghurt
Total time: 45 min
Cuisine: Indian
Ingredients: 100g pudding rice; 750ml semi skimmed milk; 6 cardamom pods, lightly crushed; 1 tsp vanilla extract; 2 tbsp caster sugar; 200g 0% fat Greek yoghurt; 1 tsp cinnamon; 150g frozen raspberries

Creamy stovetop rice pudding with cardamom and vanilla, stirred through with Greek yoghurt for extra protein.

Time45 min
LevelEasy
Costabout £0.68 a head

4 servings

Ingredients

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100 gpudding rice
750 mlsemi skimmed milk
6cardamom podslightly crushed
1 tspvanilla extract
2 tbspcaster sugar
200 g0% fat Greek yoghurt
1 tspcinnamon
150 gfrozen raspberries

Method

1
Put the rice, milk, cardamom and sugar in a heavy pan. Bring to a gentle simmer.
2
Cook on a low heat for 35 minutes, stirring often, until the rice is tender and the milk has thickened.
35 min
3
Remove the cardamom pods and add the vanilla.
4
Cool for 5 minutes, then fold in the Greek yoghurt.
5
Warm the raspberries for 3 minutes in a small pan until syrupy.
3 min
6
Spoon the pudding into bowls and top with raspberries and a dusting of cinnamon.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.