Spiced rice pudding

This lighter version of a winter favourite is made with semi-skimmed milk and less sugar but, with warming spices and zingy citrus notes, it remains just as comforting as it should be. It is also rich in calcium to keep your bones healthy.

SERVES 4

PREPARATION TIME 10 minutes COOKING TIME about 35 minutes

15g unsalted butter

2tbsp golden caster sugar ¼tsp vanilla bean paste or extract

1 cinnamon stick

3 green cardamom pods, bruised Pared zest ½ orange

Pared zest ½ lemon

125g pudding rice

650ml semi-skimmed milk

1 Melt the butter in a pan, add the sugar, vanilla, spices and zests and gently cook for 5min, until dissolved and fragrant.

2 Tip in the rice and stir to coat, cook for 2min. Pour over the milk, bring to the boil, then reduce to a simmer and cook for 25min, stirring occasionally to prevent it sticking on the bottom of the pan. Remove the whole spices and zest to serve.

*Data from 530 Red readers, Hearst Health and Wellness Survey, October 2020