Chilled Summer Rice Pudding
Makes 6 small glasses
350ml full fat milk
50g flaked rice
20g sugar (to taste)
Pinch of grated nutmeg
200ml low fat yogurt
250g berries
Toasted Hamlyns Scottish Oatmeal / grated chocolate (optional)
1. Measure the milk into a measuring jug.
2. Weigh out the flaked rice and sugar.
3. Put the milk, rice and sugar into a pan with a little grated nutmeg. Bring to
the boil and continue to gently stir the rice with a wooden spoon, over a
simmering heat for 6-8 minutes until the rice thickens. Remember little stirs
keeps the rice in the pan.
4. Put the cooked rice into a large mixing bowl and allow it to cool.
5. Use a metal spoon to fold the yogurt into the cooled rice.
6. Wash and hull the berries and pat them dry. If you can find some, try using
old fashioned sugar tongs to pull the husks out of strawberries. Cut any
large strawberries into bite sized pieces. Put the fruit into a bowl.
7. Put some fruit into a glass, then some rice.
