Featured recipe

Ricotta Rice Pudding with Fresh Berries


This spicy, velvety rice pudding contrasts with the fresh fruit and crunchy almonds. What a perfect combination!

Prep. Time: 10 mins

Cooking Time: 25 – 30 mins

Yields: 4 to 6 servings


2 cups (500 mL) brown Basmati rice, cooked

1 cup (250 mL) milk

1 cup (250 mL) Canadian Ricotta

1/3 cup (80 mL) sugar

1 tsp (5 mL) ground cardamom

1/3 cup (80 mL) slivered almonds, toasted

1 cup (250 mL) fresh berries


In a medium saucepan over low heat, add rice, milk, Ricotta, sugar, cardamom and 1/4 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.