Flaked rice and hazelnut milk pudding
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|¾ cup||Wholegrain rice flakes|
|⅓ cup||Raw sugar|
|1 tsp||Vanilla essence/extract|
|1 cup||Plain unsweetened yoghurt|
|¼ cup||Hazelnut spread|
- Place milk, rice flakes, sugar and vanilla in a saucepan and bring to the boil. Turn down the heat and simmer for 5 minutes. The mixture will be still quite wet.
- Remove to cool (this will take about 1 hour). The mixture will thicken upon cooling.
- Stir the yoghurt into the cold flaked rice and spoon into four serving dishes. Top each pudding with a generous tablespoonful of chocolate hazelnut spread and sprinkle with chopped toasted hazelnuts.
Tip: Wholegrain rice flakes are available at health food stores and some supermarkets.