This is a tasty rice pudding that really packs a punch in flavour due to the dried fruit. If you don't like dried raspberries, use dried cranberries or dried strawberries.
- 50g dried raspberries
- 50g dried bananas
- 50g brown sugar
- 150g risotto rice
- 1 litre of whole milk
- 1 tsp. vanilla extract
Place the milk, sugar, rice, vanilla extract, raspberries and bananas into a large saucepan. Bring to a gentle boil and then turn the rice down to a simmer.
Cook the mixture for around 20 minutes or until the rice is soft and tender. Make sure the pudding has a creamy texture.
Serve the pudding warm from the saucepan or cool it down and eat it as a breakfast pudding.