A-Z of Fat and Calories - Issue 7
Your highway code to healthy eating. This must-have magazine includes the calorie and fat percentages of thousands of products.
Roasted Rhubarb Rice Pudding
The combination of fresh, tangy roasted rhubarb with creamy home-made rice pudding is a perfect marriage of quintessential English flavours. Simple to make and with a speckled nutmeg toasted skin, it's a real taste of childhood comfort food. At 144 calories and just 1% fat it wont break the calorie bank either.
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Roasted rhubarb rice pudding
Calories per serving
- 450g fresh rhubarb
- 2 tbsps golden syrup
- 50g flaked rice
- 500ml semi-skimmed milk
- fresh nutmeg
- Preheat the oven to 200°C, 400°F, Gas Mark 6.
- Cut the rhubarb into small pieces and place in the base of an ovenproof dish. Drizzle with the golden syrup and oven bake for 10 minutes.
- Remove from the oven and sprinkle with the flaked rice. Pour over the milk. Grate over a little fresh nutmeg and place in a preheated oven for 40 minutes, adding a little more milk if required. Serve hot or cold.