Kheer rice puddings |

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Kheer rice puddings


Serves 4


Ready in about 1 hour

3-4 cardamom pods

450ml skimmed milk

2 level tbsp sweetener

200ml reduced-fat coconut milk

¼ tsp ground cinnamon

Pinch of ground cloves

100g dried pudding rice

200g ready-chopped fresh mango, diced

2 tbsp pomegranate seeds

1 Split open the cardamom pods by pressing down firmly on each pod with the flat side of a knife. Remove the seeds and grind them to a powder using a pestle and mortar. You’ll want a little more than ¼ tsp – use a few extra cardamom pods if you find you need more.

2 Put ¼ tsp ground cardamom in a medium, non-stick saucepan with the milk, sweetener, coconut milk, cinnamon, cloves and rice and bring to the boil. Reduce the heat and simmer gently for 35-40 minutes, stirring frequently

3 When the rice is tender, remove from the heat. Cover and set aside for 15 minutes.

4 Divide the pudding between 4 dessert bowls and scatter over the mango and pomegranate seeds. Sprinkle over the remaining pinch of ground cardamom to serve.

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About Slimming World

Winter-proof your weight loss with the new November/December issue of Slimming World magazine! Kick-start your party-season slim-down with our exclusive eating plan; meet seven real-life slimmers who between them have lost over 57st; and make a real occasion of mealtimes with our show-stopping family feasts. Plus how to strike stress off your to-do list, get fitter in your front room and raise a glass to weight loss this winter. Download your fun-packed issue now!

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