Baked rice puddings with raspberries
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Colander
- Fine-mesh sieve
- Saucepan
- Wooden spoon
- Measuring cup
- Measuring spoon
- Paring knife
- Cutting board
- Dish
- Oven
- Stove
- Grater
- Spoon
- Oven broiler
- Chef's knife
Ingredients
- 1/3 cup (65g) white medium-grain rice
- 2 cups (500ml) milk
- ¾ cup (180ml) water
- 1½ tablespoons pure maple syrup
- ½ teaspoon finely grated lemon rind
- 1 vanilla bean, split, seeds scraped
- ¼ cup (35g) fresh raspberries, torn
- ½ teaspoon ground cinnamon
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