Strawberry and Rice Pudding
Creamy rice pudding with a splash of rum and fresh strawberries.
1 quart fresh strawberries, washed and stemmed
3/4 cup granulated sugar - divided use
3/4 cup uncooked rice
1 quart milk
1/2 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons rum or 1 teaspoon rum extract (optional)
2 cups whipping cream, whipped - divided use
- Slice strawberries, reserving 8 for garnish. Sprinkle sliced strawberries with 1/4 cup sugar and juice from lime. Set aside.
- Bring rice, milk, salt and remaining 1/2 cup sugar to a boil in heavy saucepan. Stir once or twice, reduce heat, cover, and simmer 25 minutes, stirring, or until rice is tender and milk is almost absorbed. Add vanilla and rum. Chill.
- Fold in sliced strawberries and 1 1/2 cups whipped cream.
- Spoon pudding into serving dishes. Top each with reserved whipped cream and a strawberry.
Makes 8 servings.
Recipe provided courtesy of the USA Rice Federation.