Ricotta Rice Pudding with Fresh Berries

This spicy, velvety rice pudding contrasts with the fresh fruit and crunchy almonds. What a perfect combination!

  • Prep: 10 min
  • Cooking: 25 min - 30 min
Yields 4 - 6 servings
ricotta rice pudding with fresh berries

Ingredients

  • 2 cups (500 mL) brown Basmati rice cooked
  • 1 cup (250 mL) Milk
  • 1 cup (250 mL) Canadian Ricotta
  • 1/3 cup (80 mL) sugar
  • 1 tsp (5 mL) ground cardamom
  • 1/3 cup (80 mL) slivered almonds toasted
  • 1 cup (250 mL) fresh berries

Preparation

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

Learn more about

Nutrition

Nutritional Information

per serving
Energy: 254 Calories
Protein: 9 g
Carbohydrate: 34 g
Fat: 9 g
Fibre: 3.2
Sodium: 58

Top 5 Nutrients

 
(% DV*)
Calcium: 15 % / 162 mg
Selenium: 27 %
Magnesium: 22 %
Vitamin B12: 18 %
Phosphorus: 17 %