Vanilla Biscoff Rice Pudding

Instructions

1. Add the pudding rice, skimmed milk, and enough water to make the total liquid up to 450ml into a saucepan.

2. Stir in the sweetener and vanilla essence.

3. Bring gently to a simmer over low heat, stirring regularly to prevent sticking.

4. Continue to cook on low until the rice is soft and the mixture has thickened to a creamy consistency (this usually takes 25–30 minutes).

5. Remove from the heat and stir in the 0% fat Greek yogurt to make it extra creamy.

6. Serve topped with fresh blueberries, a drizzle of Biscoff sauce, and half a biscuit if desired.