Lemon-ricotta pancakes with warm blueberries
Tender ricotta pancakes with warm blueberries and the fragrance of fresh lemon.
About 25 min · 415 kcal · 22 g protein per serving
Vegetarian
Vanilla rice pudding with skyr
A slow, creamy stovetop rice pudding with vanilla, finished with skyr once it has cooled a little. Eat it warm or cold, in a small bowl.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 16 October 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm 70 g of rice thickens 600 ml of milk in 30 to 35 minutes at a low simmer
- Photograph the finished bowl
- Time
- About 50 min
- estimated
- Serves
- 2
- see below
- Energy
- 370 kcal
- per serving
- Protein
- 23 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains milk.
Cooking steps
Put the rice and milk in a 2 litre heavy pan, without rinsing the rice, and bring to a simmer over medium heat, stirring so the grains do not sink and catch.
Turn the heat to low and simmer, uncovered, for 30 to 35 minutes. Stir every few minutes, and more often towards the end, until the grains are very soft and the pudding is thick.
Take the pan off the heat and stir in the vanilla and honey. Leave it to cool for 10 minutes; it thickens as it stands.
Stir in the skyr until smooth. Serve warm, or cover and chill to eat cold, with the cinnamon dusted over the top.
The useful detail
Do not rinse the rice. Its surface starch is what thickens the milk into a creamy pudding; rinsed rice gives soft grains sitting in thin milk.
Make it work for you
One serving is A bowl, half the pan, about 350 g. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Fat-free Greek yoghurt instead of skyr
A little tangier, with the same protein.
Per serving: about the same energy, about the same protein, about the same fat.
Unsweetened soya milk instead of dairy milk
Thinner and slightly beany; it may need 5 minutes longer to thicken.
Per serving: about 35 kcal less, about 1 g more protein, about the same fat.
Allergens: Adds soya. The skyr still contains milk.
Maple syrup instead of honey
A darker sweetness. Use the same two teaspoons.
Per serving: about 5 kcal less, about the same protein, about the same fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
The milk and the skyr carry the protein between them, which is why this bowl has more than a standard rice pudding: the skyr goes in at the end and doubles it.
| Energy | 370 kcal |
|---|---|
| Protein | 23 g |
| Fat | 7 g |
| of which saturates | 4 g |
| Carbohydrate | 53 g |
| of which sugars | not calculated |
| Fibre | 1 g |
| Sodium | 180 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| risotto or pudding rice | 70 g | FDC 168879Rice, white, medium-grain, raw, enrichedFoodData Central has no arborio or carnaroli record. Calculated as medium-grain white rice, which is the grain risotto rice is. | 252 kcal | 4.6 g |
| milk | 620 g | FDC 171267Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D | 309 kcal | 20.4 g |
| vanilla extract | 4 g | FDC 173471Vanilla extract | 12 kcal | 0.0 g |
| honey | 14 g | FDC 169640Honey | 43 kcal | 0.0 g |
| plain skyr | 200 g | FDC 170894Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program)FoodData Central lists skyr only as branded products, so this is calculated as plain fat-free Greek yoghurt, the closest strained, fat-free yoghurt it records. Brands of skyr vary; the figures on your pot are the ones to trust. | 118 kcal | 20.4 g |
| ground cinnamon | 0.5 g | FDC 171320Spices, cinnamon, ground | 2 kcal | 0.0 g |
| Whole recipe | Divided by 2 | 736 kcal | 45.5 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. of which sugars could not be calculated, because one ingredient’s record does not cover it; the row above says which. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours. Eat within 3 to 4 days. It sets firm when cold; stir in a splash of milk to loosen it.
- Reheating
- Eat it cold, or reheat gently with a splash of milk, stirring, until 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Vanilla skyr with roasted pear and cardamom oats
Cool vanilla skyr, tender pear and a small scattering of fragrant oats.
About 35 min · 300 kcal · 22 g protein per serving
Vegetarian