When stirring rice during cooking, don’t remove dish from the oven. It’s best served hot, but if you prefer cold creamed rice, add an extra 1⁄2 cup milk, then refrigerate overnight until cold.
3 1⁄2 cups milk
300ml carton pure cream
1⁄2 cup caster sugar
2 tsps vanilla bean paste
3⁄4 cup medium grain rice
250g punnet fresh strawberries, hulled, sliced
Toasted chopped pistachios, to decorate
HONEY CINNAMON SYRUP
1/3 cup honey
1/3 cup water
1 cinnamon stick
Grease a large, round, ovenproof dish (12-cup capacity). Place on a large oven tray.
2 Add milk, cream, sugar and vanilla to prepared dish. Stir in rice.
3 Cook in a moderate oven (180C), stirring every 15 minutes, for about 1 hour and 15 minutes, or until rice is tender. Remove from oven. Do not stir. Stand for 20 minutes prior to serving.
4 Meanwhile, make syrup. Combine all ingredients in a small saucepan. Bring to boil. Gently boil, stirring occasionally, for about 5 minutes, or until slightly thickened. Remove from heat. Discard cinnamon stick. Transfer syrup to a bowl. Cool to room temperature.
5 Just before serving, gently stir strawberries through syrup. Spoon strawberry syrup over hot rice. Sprinkle with pistachios.