Macadamia & Strawberry Rice Puddings
Recipe: #25320
December 08, 2016
Categories: Desserts, Puddings, Macadamia Nut, Rice, White Rice, Strawberry, Christmas Mothers Day, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, more
"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 is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
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