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Strawberry Rhubarb Rice Pudding

by Jonathan Cheung

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Strawberry Rhubarb Rice Pudding

Ingredients

  • 4 cups/1 L Whole Milk
  • 3 tbsp/45 mL Dainty Short Rice
  • 1 Cinnamon Stick, about 3inch
  • 1 tsp/5 mL Vanilla Extract

  • 1 cup/250 mL Rhubarb, trimmed and diced
  • ½ cup/125 mL Sugar
  • Zest of half an Orange
  • 2 tbsp/30 mL Orange Juice
  • 1 cup/250 mL Strawberries, hulled and halved

Preparation

1

Place the milk in a large, heavy-bottom, pot. Over medium heat, bring the milk up to a simmer.

2

Add the rice and cinnamon. Bring back to a simmer and allow to cook 45-55 minutes on medium low heat, or until it reduces about half. Stir occasionally so the rice and milk don’t scorch on the bottom.

3

When thick, remove from the heat. Adjust sweetness to taste. Discard the cinnamon stick. Transfer to 4 bowls. Serve warm or cover with plastic wrap, and allow to cool in the fridge.

4

Meanwhile, in a small pot, add the rhubarb, sugar, and orange zest and juice. Over medium heat, bring to a simmer. Cover and cook for 5 minutes, or until the rhubarb has softened. Remove from the heat and fold in the strawberries. Set aside to cool.

5

Before serving, Spoon a generous portion of the strawberry rhubarb mixture on top.


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