Strawberry Milk Rice Pudding
MAKES
About 6 servings
TAKES
Prep time: 5 minutes
Cook time: 1 hour minutes
Total: 1 hours 5 minutes
✻ ABOUT THIS RECIPE
This pretty in pink creation is made with strawberry milk. A local dairy near me makes the most incredible flavored milks, and their strawberry milk makes a dreamy rice pudding. Enjoy it warm or keep it chilled in the fridge for when you need a lil pudding snack.
INGREDIENTS
920 g / 4 cups strawberry milk (I love my local Shatto milk)
100 g / ½ cup arborio rice
50 g / ¼ cup granulated sugar
2 g / ½ teaspoon fine sea salt
seeds of 1 vanilla bean or 15 g / 1 tablespoon vanilla bean paste
28 g / 2 tablespoons unsalted butter, cut into ½ inch / 1 cm cubes
60 g / ¼ cup heavy cream
More Baking Fun This Way:
METHOD
1. In a medium pot, stir the milk, rice, sugar, salt, and vanilla bean seeds or paste.
2. Heat the mixture over medium heat, stirring frequently while it comes to a simmer. Once the mixture simmers, reduce the heat to low and continue to simmer, stirring constantly, until the rice is tender and the mixture thickens, 40-50 minutes.
3. Immediately stir in the unsalted butter and cream.
4. Serve the rice pudding warm, or pour it into a heatproof bowl, cover directly with plastic wrap and refrigerate until ready to serve chilled. Store the cooled pudding in an airtight container in the refrigerator for up to 1 week.
NOTES
If the consistency of this pudding is too thick after cooling, you can stir in whole milk to loosen the mixture to the desired consistency.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
