1 pint (600 ml) milk
3 oz (75 g) pudding rice
1 tbsp custard powder
2 - 3 tbsps honey
5 oz (150 g) Greek yogurt or low fat cream
few drops vanilla essence
3 oz (75 g) pudding rice
1 tbsp custard powder
2 - 3 tbsps honey
5 oz (150 g) Greek yogurt or low fat cream
few drops vanilla essence
method
1. Place the milk and rice in a heavy based pan and bring to the boil. Stir, simmer and cover for 1 hour or until the rice is tender.
2. Blend the custard powder with the honey and yogurt and stir into the rice.
3. Cook until thickened. Remove from the heat and stir in the essence. Pour into lightly oiled moulds or dishes and chill until set.
4. Unmould and serve with whole or pureed blackberries and decorate with mint leaves.
2. Blend the custard powder with the honey and yogurt and stir into the rice.
3. Cook until thickened. Remove from the heat and stir in the essence. Pour into lightly oiled moulds or dishes and chill until set.
4. Unmould and serve with whole or pureed blackberries and decorate with mint leaves.
serving amount
serves 4
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