The addition of yoghurt to this rice pudding takes away a bit of that sweetness and makes it a little more tart.
- 2 punnets strawberries
- 1 cup red grapes
- 1 cinnamon quill
- 1 cup apple cider
- 1 cup short-grain rice
- 1 x 400ml tin coconut cream
- 3 tbsp brown sugar
- 1 vanilla pod, seeds scraped out
- Pinch salt
- 1 cup plain unsweetened yoghurt
1 Place the strawberries, grapes, cinnamon quill, cider and 1 tbsp brown sugar in a small saucepan. Bring to the boil, simmer for 3 minutes, then remove from heat. Set aside until serving.
2 In a large saucepan, put the rice, coconut cream, 1 tbsp brown sugar, vanilla and salt. Cook over a low heat, stirring often, until the mix is thick and creamy. Add a little extra milk if necessary. When the rice is tender, add 3 tbsp of plain unsweetened yoghurt and stir.
3 Remove the vanilla pod and put the mix into an enamel dish or baking tray. Sprinkle over the remainder of the brown sugar and put under a hot grill until the top starts to caramelise. Serve with the poached fruit and extra plain yoghurt if desired.