Low Fat Fruit Conde recipe
information
190 Calories per serving
ingredients
1 pint (600 ml) skimmed milk
2 oz (60 g) short-grain or pudding rice
strip of lemon zest
2 tablespoons sugar
12 oz (360 g) fresh or drained canned pineapple rings or pieces
2 kiwi fruit, sliced
2 oz (60 g) short-grain or pudding rice
strip of lemon zest
2 tablespoons sugar
12 oz (360 g) fresh or drained canned pineapple rings or pieces
2 kiwi fruit, sliced
method
1. Stir the milk, rice, lemon zest and sugar together in the top of a double saucepan or in a bowl which fits comfortably on top of a saucepan.
2. Bring the water in the saucepan to the boil and top with the rice mixture.
3. Cover and leave over the simmering water for 1 1/2 - 1 3/4 hours, or until the rice is cooked.
4. Stir from time to time to prevent the rice from sticking together, and check that the water in the bottom saucepan doesn't boil dry.
5. Remove the rice from the heat and leave to cool.
6. Chill if not required until the next day.
7. Discard the strip of lemon zest. Reserve some pineapple and a few slices of kiwi fruit for decoration, chop the remaining pineapple and transfer to four serving glasses with the kiwi fruit.
8. Spoon the cold rice over the fruit and decorate with the reserved pineapple and kiwi fruit.
2. Bring the water in the saucepan to the boil and top with the rice mixture.
3. Cover and leave over the simmering water for 1 1/2 - 1 3/4 hours, or until the rice is cooked.
4. Stir from time to time to prevent the rice from sticking together, and check that the water in the bottom saucepan doesn't boil dry.
5. Remove the rice from the heat and leave to cool.
6. Chill if not required until the next day.
7. Discard the strip of lemon zest. Reserve some pineapple and a few slices of kiwi fruit for decoration, chop the remaining pineapple and transfer to four serving glasses with the kiwi fruit.
8. Spoon the cold rice over the fruit and decorate with the reserved pineapple and kiwi fruit.
serving amount
serves 4
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more information
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