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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:
- 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.
- 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.
- 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.
- 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.
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