This spicy, velvety rice pudding contrasts with the fresh fruit and crunchy almonds. What a perfect combination!
Preparation: 10 min
Cooking: 20 – 30 min
Servings: 4- 6 servings
Ingredients
2 cups (500 mL) brown Basmati rice, cooked
1 cup (250 mL) Milk
1 cup (250 mL) Canadian Ricotta
6 tbsp (90 mL) sugar
1 tsp (5 mL) ground cardamom
1/3 cup (75 mL) slivered almonds, toasted, divided
1 cup (250 mL) fresh berries, divided
Preparation
In a medium saucepan over low heat, add rice, milk, Ricotta, sugar, cardamom and ¼ 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.
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