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.