Ricotta Rice Pudding with Fresh Berries
Our dietitians' favouriteThis spicy, velvety rice pudding contrasts with the fresh fruit and crunchy almonds. What a perfect combination!
- Prep: 10 min
- Cooking: 25 min - 30 min
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
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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
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 % |
