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R ice pudding is a classic and beloved dessert – and I absolutely love it. It is simple, comforting and 7️⃣ can be easily adapted based on what is in season. Currently, I am using strawberries and cream, which are at 7️⃣ their peak in summer. I am confident that this recipe could also work well as an indulgent weekend breakfast, enjoyed 7️⃣ outside in the sun.
Strawberries and cream rice pudding
Prep: 20 min | Cook: 50 min | Serves: 4
Ingredients:
- 80g pudding 7️⃣ 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 7️⃣ 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 7️⃣ a saucepan over medium heat. Stir until the butter has melted and the rice is well coated.
- Pour in all the 7️⃣ milk with a pinch of salt and bring to a boil. Reduce the heat to a very low simmer and 7️⃣ cook for 45-50 minutes, stirring frequently so the rice doesn't stick to the bottom of the pan. Once the rice 7️⃣ is soft and fully cooked, remove from heat and pour into a clean bowl or plastic container. Stir in the 7️⃣ cream and cover the rice pudding with a sheet of clingfilm which touches the surface. Let it cool completely before 7️⃣ chilling in the fridge.
- For the topping, hull and finely chop about three-quarters of the strawberries and add them to a 7️⃣ small pan. Add the two tablespoons of sugar, lemon juice and vanilla and cook gently for three to five minutes 7️⃣ until softened and syrupy. Set aside to cool.
- Hull and slice the remaining strawberries in half. Spoon the rice pudding into 7️⃣ bowls. Top with some of the cooked and sliced strawberries. Serve with an extra lashing of cream.
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