Lemongrass Yoghurt Rice with Crushed Raspberries
recipe
Lemongrass Yoghurt Rice with Crushed Raspberries
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This exotic version of rice pudding looks elegant presented in a pretty glass.
Ingredients
- 250g raspberries
- 120g castor sugar
- 1 tbsp lemon juice
- 4 sticks lemon grass, trimmed of outer leaves
- 200g pudding rice
- 700ml milk
- 500g Total 0% Greek Yoghurt
- Raspberries and mint to garnish
Serves:
4
Preparation:
10
Cook Time:
30
Total Time:
40min
Directions
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- Put half the raspberries and half the sugar with the lemon juice into a pan and bring to the boil. Add a little water, then puree
- Add the rest of the raspberries to the puree and chill
- Lay the lemon grass on a chopping board and hit with a rolling pin to crush it
- Put the lemon grass in a thick bottom pan with the milk, rice and remaining sugar and bring to the boil. Cook for minutes, stirring regularly to make sure it does not stick, and then leave to cool
Source: Total Greek Yoghurt
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