Creamy rice pudding is classic comfort food. Try this easy recipe topped with pistachios and strawberries roasted in maple syrup.
Serves44
Cook time25 mins25 minutes
Prep time10 mins10 minutes
Ingredients
¾ cup (150g) medium-grain white rice
4 cups (1L) milk
½ cup (125ml) maple syrup
500g strawberries, halved
2 tbs pistachios, toasted, chopped
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Rinse the rice under cold water. Drain well. Combine the rice and milk in a medium saucepan over high heat. Bring to the boil.
Step 2
Reduce heat to low. Simmer, stirring often, for 20-25 mins or until the rice is tender. Stir in half the maple syrup.
Step 3
Meanwhile, preheat oven to 180°C. Combine the strawberry and the remaining maple syrup in a small baking dish. Roast for 20 mins or until the strawberry begins to soften.
Step 4
Divide the rice pudding evenly among serving bowls. Spoon over the strawberry mixture and sprinkle with the pistachio.
Rinse the rice under cold water. Drain well. Combine the rice and milk inamedium saucepan over high heat. Bring to the boil.
Reduce heat to low. Simmer, stirring often, for 20-25 mins or until the rice istender. Stir inhalf the maplesyrup.
Meanwhile, preheat oven to 180°C. Combine the strawberry and the remaining maple syrup in a small baking dish. Roast for 20 mins or untilthestrawberry begins to soften.
Divide the rice pudding evenly among serving bowls. Spoon over thestrawberry mixture andsprinkle with the pistachio.
