Rice Pudding Bowl

You'll Need:

200g short grain pudding rice
750ml unsalted chicken stock
100g cottage cheese
1 apple

Method:

Cook the pudding rice in the chicken stock until soft. Remove from heat and allow to cool.
Stir the cottage cheese into the rice.
Grate the apple and add to the rice mixture.
Serve in several small portions throughout the day, at room temperature.

Storing:

This mixture will keep for 2 - 3 days in an airtight container in the fridge.

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