- 200 ml water
- 4 tbsp pudding rice
- 2 tsp natural yoghurt
- 100 g raspberries
How to make it
- Bring the water to the boil in a pan and add the rice.
- Simmer for about 10 minutes, stirring occasionally, until the rice is well cooked.
- Take the rice off the heat and puree it a little. Stir in the yoghurt and separate into portions.
- Puree the raspberries and put some on top of each serving.