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Yoghurt rice pudding

Yoghurt rice pudding topped with sliced strawberries and blueberries in a white bowl
Preparation time: 2 minutes
Cooking time: 25 minutes
Serves: 4
Yoghurt rice pudding topped with sliced strawberries and blueberries in a white bowl
  • 0.25 serves of fruit per 
  • serving
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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

* Gluten free if using gluten-free yoghurt

Savvy swaps

You can swap:

Fresh berries
Frozen berries
Canned fruit or banana
Raw sugar
White sugar



Step 1
Place milk in a saucepan over medium heat. Bring to the boil, reduce heat and add rice, sugar and vanilla extract.

Step 2
Simmer for 20-25 minutes, stirring regularly until rice is tender and liquid is reduced and creamy.

Step 3
Remove from heat and stir through the yoghurt. Serve topped with fresh berries.

Food safety tip: If you are packing in the lunch box, the rice pudding needs to be kept cold so pack an ice brick.




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Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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