Butterscotch rice with berries Recipe

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serves:

4

Skill:

easy

Cost:

cheap

Prep:

05 min

Cooking:

05 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

This delicious pudding can be put together in minutes using a store cupboard staple and some fresh berries. Make it special by sprinkling with icing sugar and decorating with fresh leaves such as mint or basil and serve with a crisp biscuit. Serve as a light dessert or cheeky breakfast at the weekend. The kids will love this tasty treat – and it’s packed with berries too.

Ingredients

  • 15g butter
  • 2tbsp caster sugar
  • 200g raspberries
  • 200g blueberries
  • 2tbsp dark Muscovado sugar
  • 400g can creamed rice pudding
  • 1/2tsp vanilla extract

Method

  • Melt the butter in a pan and stir in the sugar. Stir over a low heat until the sugar has melted. Add the raspberries and blueberries and cook very gently for about 2 mins until the fruit just begins to soften. Remove from the heat.

  • Put the Muscovado sugar and creamed rice into a bowl and mix together. Add the vanilla extract. Spoon the mixture into 4 serving dishes.

  • Spoon some fruit onto the rice in each dish. Serve at room temperature.

More Recipe Ideas

Top Tip

To add a soft mellow spice flavour use 1/2tsp ground cinnamon in place of the vanilla extract.