Low Syn Creamy
Vanilla Rice Pudding (Stove Top or Pressure Cooker)
prep 10 mins
cook 30 mins
total 40 mins
author shevy @
slimming eats
yield 4 servings
Enjoy a comforting bowl of this low syn
Creamy Vanilla Rice Pudding with Mixed Berries
Ingredients
·
1 cup/180g of
short grain rice (I used calrose)
·
2.5 cups/500mls
of water
·
1 cup/240ml of
2% milk (semi skimmed)
·
1 vanilla pod
(or 1 tsp of vanilla extract)
·
1/4 cup/4 tbs of
sukrin:1 (or another sweetener of your choice)
·
2 egg yolks
·
1 cup of frozen
mixed berries (slightly defrosted)
Instructions
Stove Top:
1.
Add the rice and
water to a saucepan, bring to boil, simmer until all liquid is almost absorbed,
turn off heat, add lid and leave for 10 mins.
2.
Slice the
vanilla pod in half lengthways and scrape out some of the seeds
3.
After the 10
minutes, add back to a low heat and add in the milk, vanilla pod (along with
scraped out seeds), and sweetener, heat until warmed through and the milk just
coats the rice like a sauce.
4.
Remove from heat
stir in the egg yolks quickly, add back to the low heat and stir until creamy.
5.
Top with berries
or your choice of topping.
Instant
Pot/Pressure Cooker:
1.
Add the rice and
water to the instant pot (pressure cooker)
2.
Set to manual
high pressure for 4 mins, once finished cooking allow the pressure to release
naturally for approx 10 mins and then release any remaining pressure.
3.
Slice the
vanilla pod in half lengthways and scrape out some of the seeds
4.
Set instant
pot/pressure cooker to saute mode
5.
Add in the milk,
vanilla pod (along with scraped out seeds), and sweetener, heat until warmed
through and the milk just coats the rice like a sauce.
6.
Remove the inner
pot from the instant pot and stir in the egg yolks quickly until creamy
7.
Top with berries
or your choice of topping.
Source http://www.slimmingeats.com
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