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Saffron and Spice Rice Pudding

Prep time: 40 Minutes
Moderately Easy
Serves 1

  • 250ml semi-skimmed milk

  • 50g round pudding rice

  • 1 tsp. sweetener, to taste

  • 1-2 drops of Saffron and Spices Spice Drops®

  • a few chopped mango pieces and blueberries, to garnish


 
  1. Add milk to a pot and bring to boil.
  2. Add the pudding rice and turn down the heat simmering for around 30-40 minutes, stirring occasionally so that it doesn’t stick to the pan.
  3. Add the Sweetener and Spice Drops® stir well. Turn off the heat and cover.
  4. Once cool enough, serve with the fresh mango pieces and blueberries.
TIP: Struggling to get your HEXB in? Then serve with pistachios and berries.
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