Strawberry Rhubarb Rice Pudding
Easy Cooking, Great Results
There is really nothing better than creamy, homemade rice pudding. It brings me back to my childhood. Does anyone else feel that way? Tried and true vanilla rice pudding is a recipe that is passed down from my grandmother. I wanted to add a bright summer twist to this classic recipe of mine so I decided to add two of my all time favorite Spring/summer fruits….strawberry and rhubarb. This dessert tastes like summer packed into an adorable little jar. I’m obsessed.
I also love how ridiculously simple this dessert is to make. Both the pudding and the compote simmer for an hour or so you can clean the kitchen or do your things as the recipe comes together. I made these ahead of time and brought them over to a friend’s house for a dinner party later that evening. I love how portable these individual portion sizes are too. Everyone kept commenting on how “cute” they were. Gotta love a desert that is good on taste and presentation. I was delighted when I finally got to taste it! The richness of the vanilla rice pudding pairs perfectly with the tartness of the compote! YUM!
Made this? Let us know how it went in the comment section below!
CAL/SERV:
?
YIELDS:
5-6 Servings
PREP TIME:
0 Hours 15 Mins
TOTAL TIME:
1 Hour 50 Mins
INGREDIENTS
Rice Pudding
- ½ Cup of Della Arborio Rice
- 4 Cups of Whole Milk
- ¼ Cup White Sugar
- 1 Cup Water
- 1 tsp Vanilla Extract
- 1 Egg Yolk, whisked
Strawberry Rhubarb Compote
- 3 Stalks Rhubarb, chopped
- ½ lb. Strawberries, sliced
- ¼ C Sugar
- ¾ C Water
- 1 Tbsp. Balsamic Vinegar
List of Services
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Phase 1: Rice PuddingList Item 1
Step 1. Mix the milk, sugar and water in a sauce pot over medium heat. Allow the sugar to dissolve and the mixture to combine.
Step 2. Add the rice and bring to a low boil.
Step 3. Reduce the heat to low and allow the mixture to simmer for about an hour. Stirring frequently especially towards the end as it thickens. Once the mixture is a thick consistency, remove from heat. Add vanilla extract and allow to cool about 5 mins,
Step 4. Once cooled, gradually add the gently whisked egg yolk, a little at a time until combined
Spoon into individual glass jars, or leave in bowl. Serve cold or room temp.
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Phase 2: Strawberry Rhubarb CompoteList Item 2
Step 1. Add the water and sugar to a pot and heat over medium heat until sugar is fully dissolved. Stir. Reduce heat to medium low and add strawberries, rhubarb, and balsamic vinegar.
Step 2. Allow mixture to simmer for an hour. Stirring occasionally. You will notice the fruit start to break down and the mixture will be a water jam type consistency.
Step 3. Remove from heat and allow to cool. Place in the refrigerator to thicken further.
Step 4. To serve—spoon on top of your rice pudding. Use extra as ‘jam’ on toast or biscuits!
