4 tablespoons of rice
2 1/2 cups of skimmed milk
Lime juice from 1 lime
3 tablespoons of dietetic adhesive
3 mangoes, pit removed, sliced
250g pomegranate seeds (can be frozen)
1 cup of low-fat natural yogurt
Vanilla and lime zest to taste
4 tablespoons of rice
2 1/2 cups of skimmed milk
Lime juice from 1 lime
3 tablespoons of dietetic adhesive
3 mangoes, pit removed, sliced
250g pomegranate seeds (can be frozen)
1 cup of low-fat natural yogurt
Vanilla and lime zest to taste
In a saucepan, combine the rice with milk, lime zest, and vanilla
Bring to a boil
Reduce heat and simmer until the rice is tender and most of the liquid has been absorbed
Remove from heat and add 1 tablespoon of adhesive
Let it cool
Soak the mango slices in two tablespoons of lime juice and set aside in a saucepan
Add cold water to cover the fruit and cook until it's tender, yet still firm
Add pomegranate seeds and let it simmer for three minutes without stirring
Remove from heat, add remaining adhesive, and stir gently
Chill in the refrigerator for one hour
In the meantime, mix cooked rice with yogurt and chill for another hour
Assemble: Alternate layers of rice with cooked fruit and serve decorated with lime zest.
