Ricotta Rice Pudding with Fresh Berries

Name: Ricotta Rice Pudding with Fresh Berries
Yield: 4 - 6 servings
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

Our dietitians' favourite

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

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

READY FOR REWARDS?

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.