Macadamia & Strawberry Rice Puddings

6
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"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."

Original recipe yields 6 servings
OK

Nutritional

  • 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

Step 1

Combine the rice, macadamia milk, sugar, cinnamon and vanilla in a medium saucepan over medium-high heat and bring to the boil, stirring constantly.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Layer the rice mixture and the strawberry mixture in serving glasses.

Step 6

Place in the fridge for 2 hours to chill.

Step 7

To serve top with the strawberry and toasted macadamias.

Tips & Variations


No special items needed.

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