Delicious Baked Rice Pudding with Mango (Vegetarian)

Instructions:

1. Preheat the oven to 150°C (300°F) with fan setting (130°C) or gas mark 2. Lightly coat a medium baking dish with cooking spray.
2. Rinse the rice thoroughly under cold running water for 1-2 minutes in a large sieve. Drain well and transfer the rice to the prepared baking dish. Add the sweetener granules and pour over the skimmed milk.
3. Stir everything together until well combined. Sprinkle the ground cinnamon and grated nutmeg over the mixture.
4. Bake the rice pudding in the preheated oven for 1 hour. Take it out, give it a good stir, and return it to the oven for another 30 minutes. After 30 minutes, stir the pudding again and bake for an additional 30 minutes, or until the rice is tender and the top is lightly golden brown.
5. Serve the warm rice pudding in bowls or cups. Garnish with a sprinkle of extra nutmeg and top with fresh mango slices.
6. Enjoy!

Tips:

• For a richer flavor, you can substitute a portion of the skimmed milk with low-fat yogurt or cream.
• Feel free to experiment with different fruits like berries, apples, or peaches instead of mango.
• If you don’t have a mango, other seasonal fruits would work well too. Just adjust the sweetness depending on the fruit’s natural sugar content.