Vanilla Rice Pudding with Raspberry Compote
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Yield: 2 people 1x
- Category: Breakfast, Dessert
Ingredients
Scale
- 1/2 cup arborio rice
- 500 mL milk
- 1/4 cup Natvia natural sweetener
- 1 tsp vanilla extract
- 1.5 cups raspberries (, fresh or frozen)
- Chia seeds to serve
Instructions
- In a medium saucepan, combine rice, milk, one quarter cup of Natvia and vanilla. Bring to a boil. Turn heat down to low, cover with a lid and simmer for 10 minutes.
- Remove the lid and cook for a further 15 minutes, or until rice is soft. Remove from heat and allow to stand for five minutes.
- For the raspberry compote, place fresh or frozen berries in a small saucepan. Heat over a medium to low heat, stirring continually and mashing fruit. Continue to cook until berries have broken down. Remove from the heat.
- To serve, divide rice pudding into two bowls, top with raspberry compote and sprinkle with chia seeds. Can be enjoyed hot or cold.
Notes
Alternatively, serve your rice pudding with other stewed fruits such as apples, pears, rhubarb and orange or stone fruit.