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RICE-PUDDING-WITH-FIGS-&-POMEGRANATE

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
Metric | Imperial Measurement Conversions

INGREDIENTS

50g pudding rice

350ml almond milk or cow’s milk

4 tablespoons 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

  1. Place the rice and milk in a large pan and bring to just under the boil.
  2. Simmer for 30 minutes, stirring very occasionally as the rice thickens towards the end, then remove from the heat.
  3. 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!
  • Nutritional Info

    No nutritional info supplied

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