Rice Pudding with Figs and Pomegrante

Recipe by Pamela Higgins If you've never tried rice pudding then this is the recipe that will properly convert you! Perfect for those cooler mornings, delicious and nutritious!

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Serves: 2

Prep: 5 minutes

Cook: 30 minutes

Ingredients

50 g pudding rice

350 mls almond milk or cow’s milk

4 tablespoon Natvia natural sweetener

Pinch of grated nutmeg

1 teaspoon vanilla extract

Serve with:

Fresh figs, sliced

Pomegranate seeds

Flaked almonds

Freeze-dried raspberries

Dried rose petals

Method

Place the rice and milk in a large pan and bring to just under the boil.
Simmer for 30 minutes, stirring very occasionally as the rice thickens towards the end, then remove from the heat.
Stir in the Natvia, nutmeg and vanilla, then dish out between two bowls. Enjoy hot or cold - and top with the figs, pomegranate, almonds, raspberries and rose petals to make it look pretty!