Remove raspberries from the freezer to defrost.
Cook the rice according to instructions on the pack, then strain.
Combine the cooked rice, milk, and vanilla in a small saucepan over a medium heat and bring to a boil. Reduce heat, and simmer for 20 minutes, stirring regularly, until the rice is soft and creamy. Meanwhile defrost raspberries either in microwave or second saucepan. Use the back of a wooden spoon to crush the berries slightly and release the juices.
Pour the rice porridge into two serving bowls, top with yoghurt, berries and their juice. Arrange apple slices, then sprinkle over the pistachios and cinnamon. Cover and refrigerate one serve for a ready-to-go breakfast later in the week.
TIP: You may like to stir through a teaspoon of honey if you have any daily indulgences to spare.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||0|
|Bread & Cereals||1|
|Healthy Fats & Oils||1|
|Total fat||8.4 g|
|- Saturated fat||3.2 g|
|Total carbohydrates||46.7 g|
|- Total sugars||28.5 g|