Stewed Strawberry Rice Pudding

Rice Pudding

• 2 tbs Doongara rice 
• 1½ cups (375mL) low fat milk
• ½ cup (125mL) low fat coconut milk
• 1 vanilla bean, split, seeds scraped or 1 tsp vanilla bean paste
• 2 large eggs
• 2 egg yolks extra
• 1 tsp grated orange zest
• 1 tsp ground cardamon
• ½ cup (110g) CSR Low GI Sugar
• Nutmeg for sprinkling

Stewed Strawberries

• water 
• ½ cup (125mL) orange juice 
• 2 tbs CSR Low GI Sugar
• 1 cinnamon stick
• 3 large pieces lemon rind 
• 2 cups (300g) strawberries

1. Preheat the oven to 130°C fan-forced. Grease a 4 cup ovenproof dish.
2. Cook rice according to pack instructions. Place milk, coconut milk and vanilla seeds into a saucepan. Heat until hot, without boiling.
3. Combine eggs, egg yolks, orange zest, cardamon and CSR Low GI Sugar. Whisk until well combined. Slowly pour over the hot milk mixture, whisking to combine. Add cooked rice.
4. Pour mixture into prepared dish and sprinkle with nutmeg. Place ovenproof dish in a deep roasting pan. Pour boiling water into pan, until it comes halfway up the side of dish. Bake for 45 mins or until just set.
5. For the stewed strawberries, in a saucepan, combine water, orange juice,CSR Low GI Sugar, cinnamon, lemon rind and strawberries. Cook for 3 mins or until soft. Pour over rice pudding to serve.