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Macadamia & Strawberry Rice Puddings

Created by ImPat on December 8, 2016

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

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.