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R ice pudding is a classic and beloved dessert – and I absolutely love it. It is simple, comforting and 🍐 can be easily adapted based on what is in season. Currently, I am using strawberries and cream, which are at 🍐 their peak in summer. I am confident that this recipe could also work well as an indulgent weekend breakfast, enjoyed 🍐 outside in the sun.

Strawberries and cream rice pudding

Prep: 20 min | Cook: 50 min | Serves: 4

Ingredients:

• 80g pudding 🍐 rice
• 15g unsalted butter
• 40g caster sugar, plus 2 tbsp for the strawberries
• 900ml whole milk
• A pinch of salt
• 120ml double cream, plus extra 🍐 to finish
• 150g strawberries
• 2 tsp lemon juice
• ½ tsp vanilla bean paste

Instructions:

1. For the rice pudding, add the rice, butter, and sugar to 🍐 a saucepan over medium heat. Stir until the butter has melted and the rice is well coated.
2. Pour in all the 🍐 milk with a pinch of salt and bring to a boil. Reduce the heat to a very low simmer and 🍐 cook for 45-50 minutes, stirring frequently so the rice doesn't stick to the bottom of the pan. Once the rice 🍐 is soft and fully cooked, remove from heat and pour into a clean bowl or plastic container. Stir in the 🍐 cream and cover the rice pudding with a sheet of clingfilm which touches the surface. Let it cool completely before 🍐 chilling in the fridge.
3. For the topping, hull and finely chop about three-quarters of the strawberries and add them to a 🍐 small pan. Add the two tablespoons of sugar, lemon juice and vanilla and cook gently for three to five minutes 🍐 until softened and syrupy. Set aside to cool.
4. Hull and slice the remaining strawberries in half. Spoon the rice pudding into 🍐 bowls. Top with some of the cooked and sliced strawberries. Serve with an extra lashing of cream.