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
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
- 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!
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Nutritional Info
No nutritional info supplied
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