Breakfast rice parfait with strawberries, yoghurt, cinnamon sugar and mint
Use leftover ice for this treat. Remember rice is gluten free.
(No Ratings Yet)
Loading... Ingredients
- 500 ml (2 cups) cooked Spekko Long Grain Parboiled Rice
- 250 m (1 cup) hulled and halved strawberries
- 250 ml (1 cup) Greek yoghurt
- 125 ml (½ cup) raisins
- 125 ml (½ cup) toasted almonds
- 30 ml (2 tbs) cinnamon sugar
- mint leaves
Method
- Fill 4 pretty bowls with rice, strawberries and a mint leaf or two.. Sprinkle with raisins and almonds. Cover with yoghurt and sprinkle with sugar.