SW recipe: PERSIAN RICE PUDDING

Ingredients:

100g risotto rice
200ml water

100ml skimmed milk
Zest from 1 lemon
Zest from 1 orange
1/2 tsp vanilla essence
1/2 tsp cinnamon
Pinch of saffron (optional)
1 egg
2 tsp sweetener (or more to taste)
Any fruit to garnish at the end
1 tbsp of milk or a little syn free yogurt or quark

Method:

  1. Chuck everything in your pressure cooker or multi cooker, except the fruit, egg and tablespoon of milk.
  2. Pop the lid on and cook for 10 minutes.
  3. Once cooked, give everything a stir and stir in the egg and milk.
  4. Serve in to bowls and garnish with your choice of fruit.  I just thought pomegranate looked pretty!

credits: tastefullyvikkie.com


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