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Instructions
- Put the pudding rice in a fine sieve, rinse thoroughly under cold water and drain well.
- Add the rice and skimmed milk to a large non-stick saucepan. Bring slowly to a gentle boil over medium heat, stirring frequently so the milk does not catch.
- Reduce the heat to low and simmer for 25–30 minutes. Stir regularly, especially near the end, until the grains are tender and the mixture is thick and creamy. Add a small splash of milk if it becomes too thick before the rice softens.
- Stir in the sweetener, vanilla, cinnamon and nutmeg. Cook gently for another 2 minutes.
- Remove the pan from the heat and leave the pudding to rest for 5 minutes. It will continue to thicken as it stands.
- Allow it to cool slightly, then fold in the fat-free yogurt for a smooth, creamy finish.
- Divide between four bowls. Top with the mixed berries, a light dusting of cinnamon and a few mint leaves, if desired. Serve warm, or chill thoroughly for a refreshing make-ahead dessert.
Chef’s Tips
- Stir the pudding frequently and keep the heat low to prevent the milk from sticking to the pan.
- For meal prep, divide it into covered containers and refrigerate for up to 3 days. Loosen with a splash of skimmed milk before serving.
- Frozen berries work well too—thaw and drain them first so they do not make the pudding watery.
- Sweetener strengths vary, so add a little at a time and adjust to your taste.
- Slimming-plan values and product formulas can change. Check the current official app and calculate using the exact brands and portions you use.
Nutrition (per serving)
Approximate values: 245 calories, 10 g protein, 46 g carbohydrates and 2 g fat.
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