Baked rice puddings with raspberries | Women's Weekly Food
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.
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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