Ingredients
2 cups cooked arborio rice
½ cup caster sugar
or equivalent granulated stevia
2 eggs
lightly beaten
500ml low-fat milk
(2 cups)
1/2 vanilla
1/2 tsp ground cinnamon
6 fresh strawberries
Allergy Advice
Contains Dairy
Contains Eggs
Equipment
- 1 oven
- 1 bowl
- 1 baking dish or pan
- 1 lid or plastic wrap
Instructions
- Preheat oven to 180°C conventional (160°C fan-forced).
- Place all ingredients (except strawberries) in a bowl and combine well.
- Pour into greased baking dish or pan. Bake for about 20 minutes.
- Cover warm rice pudding with lid or plastic wrap and place in fridge to cool.
- Top with finely chopped strawberries to serve.
Notes
Tip
If you are serving this without strawberries it’s nice to add a shake of ground nutmeg over the top.
Tip
A little plastic jar is perfect for serving this recipe in a lunchbox.
Storage
This dessert isn’t suitable for freezing, so serve any leftovers up for dessert within a couple of days.
