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Macadamia and strawberry rice puddings
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Prep Time:
135 minutes
Cook Time:
30 minutes
Total Time:
165 minutes
Chill Christmas puddings, serve with strawberries and macadamias after 2 hours.
Ingredients:
  • 200g rice
  • 1l macadamia milk
  • 110g raw sugar
  • 1 cinnamon stick or quill
  • 1 tsp vanilla bean paste
  • 375g strawberries, chopped
  • 40.00 gm raw sugar, extra
  • 7.50 gm gluten-free cornflour
  • 6 strawberries, extra, halved
  • 35g macadamia
Instructions:
  • In a saucepan over medium-high heat, mix together the rice, Suncoast Gold Unsweetened Macadamia Milk, sugar, cinnamon, and vanilla. Bring to a boil while stirring constantly.
  • Lower the heat to medium-low and gently simmer the mixture, stirring occasionally, for 30 minutes or until the rice is perfectly cooked. Remove and discard the cinnamon stick.
  • In a saucepan over medium-high heat, combine chopped strawberries, extra sugar, and 2 tablespoons water. Bring to a simmer and cook for 5 minutes until the strawberries soften. Mix cornflour with 2 teaspoons of water in a bowl, then add to the strawberry mixture. Stir and cook for 2 minutes until the mixture thickens. Let it cool for 10 minutes before using.
  • Alternate spoonfuls of the creamy rice mixture and the sweet strawberry mixture in elegant serving glasses. Refrigerate for 2 hours to allow the flavors to meld. Finish with a decorative layer of halved strawberries and crunchy toasted macadamias.

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