Ingredients
- 200 grams dry rice (medium-grain, dry, 1 cup))
- 34 ounces unsweetened macadamia beverage (Suncoast Gold Macadamia Milk brand specified, 4 cups)
- 110 grams raw sugar (1/2 cup)
- Cinnamon stick (1 stick, or quill)
- 1 teaspoon vanilla bean paste
- 375 grams strawberries, chopped
- 2 tablespoon raw sugar (extra)
- 3 teaspoons cornflour (gluten-free)
- 72 grams strawberries (halved extra, 6 strawberries)
- 35 grams macadamia nuts (toasted chopped, 2 1/4 cups)
How to Make
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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.
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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.
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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.
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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.
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Step 5: Layer the rice mixture and the strawberry mixture in serving glasses.
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Step 6: Place in the fridge for 2 hours to chill.
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Step 7: To serve top with the strawberry and toasted macadamias.
We hope you enjoy this recipe!
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