Name: Light Rice Pudding
Prep time: 75 min
Cook time: 35 min
Yield: 10
Cuisine: Mexicana
Ingredients: 2 cups rice, long grain; 4 cups water; 1 cinnamon stick; 3 cups low-fat milk; 1 cup Bionda® cottage cheese; 2 tablespoons sweetener; 1 teaspoon orange zest; 1 teaspoon vanilla essence; raspberries, for decoration; walnuts, chopped, for decoration; cinnamon powder, for decoration

Preparation

40 mins

35 mins

Low

In a pot, heat the rice with the water and the cinnamon stick until the water boils; once it reaches boiling point, lower the temperature, cover the pot, and cook for approximately 15 more minutes. Once it is cooked (and there is no liquid), add the milk, Bionda® Ricotta, the sweetener, the orange zest, and the vanilla essence; heat until it starts to boil, lower the temperature, and cook for 10 more minutes, the texture should be creamy. Don’t forget to stir constantly to prevent the rice from sticking to the bottom and the milk from burning.