Ingredients
- 2½ cups (625 ml) reduced fat milk
- 1½ tablespoons caster sugar
- ⅓ cup low GI white rice
- 1 teaspoon vanilla extract
Maple berries
- 1½ cups frozen mixed berries
- 2 tablespoons maple syrup
Method
Step 1
Heat milk and ½ cup water in a medium saucepan over medium-high heat until hot, but not boiling. Add rice and sugar. Reduce heat and simmer gently, stirring often, for 30-35 minutes or until rice is tender and consistency is thick and creamy. Remove from heat. Stir in vanilla.
Step 2
Meanwhile, to make maple berries, combine berries and syrup in a medium frying pan over a medium heat. Bring to the boil. Gently boil for about 3 minutes or until berries are syrupy.
Step 3
Serve rice topped with maple berries.
Tips
- Simmer rice gently and stir regularly to prevent it catching on the base of pan.
- Low GI rice is available from the rice section in supermarkets.
- Store any leftover creamed rice and maple berries in separate containers in the fridge for up to 4 days. Enjoy cold or reheat in microwave to serve.
- For a change, replace maple berries with any cooked or fresh fruit of your choice. Try stewed apple with cinnamon, sliced banana with a drizzle of passionfruit, or peaches with raspberries.
