Yoghurt Rice Pudding

Yoghurt Rice Pudding
  • Prep: 10
  • Cook: 30 mins
  • Serves: 8


  • 4 cups reduced-fat milk
  • 1/2 cup basmati rice
  • 1 1/2 tbs sugar
  • 1 tsp vanilla extract
  • 4 tbs low-fat Greek yoghurt
  • 1 cup fresh berries


Place milk in a saucepan over medium heat. Bring to the boil, reduce heat and add rice, sugar and vanilla extract. Simmer for 20-25 minutes, stirring regularly until rice is tender and liquid is reduced and creamy. 

Remove from heat and stir through the yoghurt. Serve topped with fresh berries.

Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.