Baked strawberry rice pudding

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Today I'd like to share a recipe for one of those dishes that work both as a solid dessert and a light, sweet meal - baked strawberry rice pudding.


Baked strawberry rice pudding tastes great both hot and cold. It's delicately sweet and pleasantly creamy, while strawberries bring a bit of freshness. What are your favourite strawberry dishes?

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

  • 25 g + 15 g unsalted butter
  • 160 g white rice (I'm using Arborio)
  • 800 ml milk
  • 1 tbsp vanilla extract
  • Pinch of salt
  • 30 g sugar
  • 250 g strawberries

Method

  1. Melt 25 g unsalted butter in a large pot and add 160 g rice. Fry rice for 2-3 minutes over medium low heat, until it releases a faint nutty aroma and the grain edges turn translucent.
  2. Add 800 ml milk in batches, adding just enough to cover rice each time. After the first portion stir the contents of the pot, bring milk to a slow boil and cook it carefully until all liquid is absorbed by rice. Add the next batch of milk then and repeat the steps until you use up all milk. Rice should become soft, thick and creamy by then. Keep an eye on the rice the whole time and stir as required - it may easily stick to the pot and burn, in which case you should start afresh.
  3. Add a small pinch of salt, 30 g fine sugar and 1 tbsp vanilla extract with the last batch of milk. Stir through the contents of the pot to dissolve sugar and cook until almost all milk is absorbed by the rice. Take pot off heat then.
  4. Divide rice into two. Create a rice layer in 4 greased ramekins (200 ml each) or an ovenproof dish (800 ml in volume). Arrange sliced strawberries on top of rice, cover them with remaining rice and even out the top. Put a bit of butter on top of the dessert and scatter some extra sugar.
  5. Bake the rice in an oven preheated to 180 deg C (no fan) for 20-25 minutes, until its top becomes beautiful and golden, and the fruit visibly soften up.
  6. Take ready rice out of the oven and set it aside for 5 minutes to cool. Serve hot or cold, decorated with whipped cream or extra strawberries.
  7. Enjoy!

Approximate nutritional value

1 serving (recipe makes 4 servings)

  • 355 kcal
  • Carbs: 53 g 
  • Fat: 10 g
  • Protein: 11 g
  • Fibre: 2 g

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