These baked rice puddings sweetened with maple syrup and raspberries are suitable for diabetics and taste great, too. Comfort food can be good for you
Looking for more rice pudding recipes?
Ingredients
Method
1.Rinse rice under cold running water until water runs clear.
2.Place milk, the water, 1 tablespoon maple syrup, rind and vanilla bean and seeds in a small saucepan; bring to a simmer. Add rice, stirring to separate grains; bring to the boil. Reduce heat to low; cook, stirring occasionally, for 20 minutes or until rice is tender and liquid reduces and thickens.
3.Discard vanilla bean; divide rice mixture among four ½ cup (125ml) shallow ovenproof dishes. Top each with
a quarter of the raspberries; fold gently to mix, taking care not to break up raspberries further. Drizzle with remaining maple syrup; sprinkle with cinnamon.
4.Preheat oven grill (broiler) to high; grill for 3 minutes or until tops are golden. Serve warm.
Use orange rind instead of lemon rind, and nutmeg instead of cinnamon, if preferred.
Note
