German rice pudding

Author: Ella Mills - Recipe writer

Author: Jenny de Montalk - BA, GDipJourn, Editor

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Serves: 6

Time to make: 3 hrs

Hands-on time: 40 mins

Ingredients

More weights & measures

2 teaspoon reduced-fat spread
1¼ cups Arborio rice
4 cups reduced-fat milk
2 tablespoons sugar
1 tablespoons honey
1 teaspoon vanilla paste or 2 teaspoons vanilla essence
½ teaspoon ground nutmeg
¼ cup quark (or ricotta or well blended cottage cheese)
1 cup fresh or defrosted mixed berries or sliced canned pears
1 teaspoon ground cinnamon

Instructions

Stay Awake

1 In a large heavy-based pot melt spread over medium-low heat. Add the rice and cook, stirring, for a couple of minutes.

2 Add the milk, sugar, honey, vanilla and nutmeg to the pot. Bring the mixture to a boil while stirring. Cover pot with a lid and reduce the heat to very low.

3 Stir occasionally until almost all the liquid is absorbed into the rice (about 20-30 minutes). This will take about 20-30 minutes. Remove from heat and stir through quark.

4 When cooled to around room temperature, spoon pudding into serving dishes with fruit. Serve with cinnamon sprinkled over and a drizzle of honey, if desired.

Nutrition Info (per serve)

Calories 310cal

Kilojoules 1300kJ

Protein 12.8g

Total fat 3.5g

–Saturated fat 2.3g

Carbohydrates 54g

–Sugars 22g

Dietary fibre 1.5g

Sodium 102mg

Calcium 224mg

Iron 0.4mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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