RCI-DS.001.0513.001
Strawberry and Rice Pudding
Makes 8 servings.
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- fresh strawberries1 quartwashed and stemmed
- Sugar3/4 cupdivided
- 1 unit
- 3/4 cup
- 1 quart
- 1/2 teaspoon
- 1 teaspoon
- rum or 1 teaspoon rum extract (optional)2 tablespoons
- whipping cream2 cupswhipped, divided
Method
1
Combine 3/4 cup uncooked rice with 1 quart milk and 1/2 teaspoon salt in a heavy-bottomed pot or double boiler.
2
Cook over medium heat, stirring frequently to prevent sticking and ensure even cooking, until rice is tender and mixture has thickened.
35 minutes
3
Remove from heat and stir in 1 teaspoon vanilla extract and rum or rum extract if using.
4
Cool the rice mixture to room temperature, stirring occasionally to release steam and speed cooling.
5
Wash, stem, and halve the fresh strawberries, then toss with 1/2 cup sugar and juice from 1 lime to macerate.
6
Fold 1 cup of the whipped cream into the cooled rice pudding until fully combined.
7
Reserve half of the macerated strawberries for garnish, then fold the remaining strawberries and their accumulated juices gently into the rice pudding mixture.
8
Divide the strawberry rice pudding among four serving dishes or bowls, mounding it evenly.
9
Top each serving with a dollop of the remaining whipped cream, then garnish with reserved strawberries.