Alive and Cooking

Sticky Sweet Rice

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300ml milk
1½ cups brown rice
1 tin (410g) strawberries in syrup
1 tin (425g) blueberries in syrup
55g unsalted butter
1½ tbsp sugar


Place the butter into a warm pan and melt.  Add the rice and gently stir to coat.

Add the sugar and stir through for a minute.

Add all the blueberry juice from the can and stir continuously until absorbed into the rice.

Add the strawberry syrup from the can and continuously stir until completely absorbed.

Pour in half a can of strawberries and blueberries to the rice and simmer for 15-20 minutes.

Add the milk and simmer for 20-40 minutes and cook until the rice is cooked. 

Stir the 25g of remaining butter through the rice, garnish with the remaining berries and serve.

Sticky Sweet Rice

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