Fruity Sugar-Free Rice Pudding

Pour rice, boiling water, milk and drops of honey and vanilla into a medium size saucepan. Cook over medium to low heat, stirring occasionally. Do not let rice stick to the bottom of the saucepan, as it can burn quickly if it does and believe me, burnt rice doesn’t have a pleasant taste.

Keep cooking until you see only a little bit of liquid on top. Turn heat off and put lid on top of saucepan. Leave it until rice soaks in all the liquid.

In the meantime, wash and dry fruit you want to use, then chop as small as desired. I used strawberries. Whip cream, if using, and set aside.

Check rice if it’s cooked properly. It should be soggy and soft. (If it’s too hard, you might want to pour a bit more milk into the saucepan and leave it longer.)

When rice is cooked, start distributing among bowls. I usually form layers: rice, fruit, rice, fruit, whipped cream, fruit.

When finished, pop in the fridge to cool or serve immediately.