Who doesn’t love a comforting bowl of rice pudding? Rice pudding is one of those retro desserts that’s made a comeback in recent years — and for good reason, it’s so tasty! This version is topped with roasted strawberries coated in maple syrup and sprinkled with almonds, making every last bite absolutely delicious. Serve with a side of vanilla ice cream or custard and dig in!

Ingredients

• 3/4 cup medium-grain white rice
• 4 cups of milk
• 1/2 cup of maple syrup
• 500g strawberries halved
• 2 tbsp almonds toasted, chopped

Method

1. Rinse the rice under cold water. Drain well. Combine the rice and milk in a medium saucepan over high heat. Bring to the boil.
2. Reduce heat to low. Simmer, stirring often, for 20-25 minutes or until the rice is tender. Stir in half the maple syrup.
3. Meanwhile, preheat the oven to 180 degrees celsius. Combine the strawberry and the remaining maple syrup in a small baking dish. Roast for 20 minutes or until the strawberries begin to soften slightly.
4. Divide the rice pudding evenly among serving bowls. Spoon over the strawberry mixture and sprinkle with almonds.