500 ml (2 cups) skim milk
500 ml (2 cups) water
120 g (½ cup) Sunrice low GI white rice
2 Tbsp caster sugar
1 star-anise, broken in half
1 vanilla pod, split
1 cinnamon stick, broken in half
250 g (1 punnet) strawberries, hulled, sliced into rounds
- Put milk, water, rice, sugar, star-anise, vanilla pod (scraping seeds into the milk, then adding the pods) and cinnamon stick in a medium saucepan. Put the pan over a medium heat and bring to a simmer. Reduce heat to medium-low and cook, uncovered, stirring occasionally, for 20-25 minutes or until the mixture is thick and creamy and rice is tender.
- Meanwhile, using a hand blender or a small food processor, puree 50g of the strawberries until smooth. Set aside.
- Divide rice between serving bowls. Top each with sliced strawberries and drizzle over pureed strawberries. Serve.