Yoghurt rice pudding
4 cups reduced-fat milk
½ cup white rice
1½ tbsp raw sugar
1 tsp vanilla extract
4 tbsp reduced-fat Greek yoghurt*
1 cup fresh berries
Place milk in a saucepan over medium heat. Bring to the boil, reduce heat and add rice, sugar and vanilla extract. Simmer for 20-25 minutes, stirring regularly until rice is tender and liquid is reduced and creamy.
Remove from heat and stir through the yoghurt. Serve topped with fresh berries.
*Gluten free when using gluten free yoghurt