Macadamia & Strawberry Rice Puddings
December 08, 2016
"From one of our national supermarkets and their December Christmas special magazine. Times does not include 2 hours chilling time. Posted for You Want What!? A Recipe Posting Game."
- Serving Size: 1 (365.5 g)
- Calories 492.1
- Total Fat - 5.8 g
- Saturated Fat - 0.9 g
- Cholesterol - 0 mg
- Sodium - 73.6 mg
- Total Carbohydrate - 104.3 g
- Dietary Fiber - 9.1 g
- Sugars - 28.7 g
- Protein - 10.8 g
- Calcium - 37.1 mg
- Iron - 2.8 mg
- Vitamin C - 7.2 mg
- Thiamin - 0.4 mg
Combine the rice, macadamia milk, sugar, cinnamon and vanilla in a medium saucepan over medium-high heat and bring to the boil, stirring constantly.
Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes or until rice is just cooked and then discard the cinnamon stick/quill.
Meanwhile, place the chopped strawberry, extra sugar and 2 tablespoons water in a saucepan over medium-high heat and bring to a simmer and simmer, stirring occasionally, for 5 minutes or until strawberry softens.
Combine cornflour and 2 tablespoons water in a bowl and add to the strawberry mixture and cook, stirring, for 2 minutes or until the mixture boils and thickens and then set aside for 10 minutes to cool.
Layer the rice mixture and the strawberry mixture in serving glasses.
Place in the fridge for 2 hours to chill.
To serve top with the strawberry and toasted macadamias.
Tips & Variations
No special items needed.