Easy
Vegetarian

Strawberry Rhubarb Rice Pudding

Author: Jonathan Cheung
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[Total: 5 Average: 5]
Cooking 1 Hr
Servings Serves 2-4
Product Dainty Short

Ingredients










Preparation

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

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

Substitute Rice
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