Roasted Strawberry Rice Pudding
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Rice pudding is such an underrated dessert. Not only is it easy to make, but it requires only a few inexpensive ingredients. Roasting strawberries in a bit of honey concentrates the natural strawberry flavor. The long cooking time at a low temperature draws out the water to create their own sweet strawberry syrup. I love this dessert because it isn’t overly sweet while still satisfying that dessert craving. It tastes great warm right away or chilled for later.
Roasted Strawberry Rice Pudding
Table of contents
Key Ingredients in This Recipe
- Strawberries – Cooking strawberries at a low temperature draws out the water without steaming the strawberries. This is a great way to give berries that are on their way out or are imperfect a second life.
- Honey – Store honey at room temperature to slow the crystallization. If it does crystalize, set the jar in a bowl of warm water.
- Rice – I use long-grain white rice for this recipe though jasmine rice, basmati or arborio can also be used. I give the rice a quick rinse before cooking.
- Milk – Cooking the rice in whole milk helps to create a rich base. The higher the fat content of the dairy, the creamier the rice pudding will be. For a non-dairy version, coconut milk is great though it will add a strong coconut flavor.
- Cardamom – Cardamom has a rich and complex aroma and adds a great flavor to this rice pudding. It’s spicy and fruity – a little goes a long way.
- Salt – The addition of a little bit of kosher salt helps to bring out the flavors of the other ingredients.
- Vanilla – Look for pure vanilla extract rather than those using artificial ingredients. While it is more expensive, it will have the best, most authentic flavor. It should only require two ingredients: vanilla beans and alcohol.
How to Make Roasted Strawberry Rice Pudding
Step 1: Drizzle strawberries with honey.
Heat oven to 300ºF (150ºC). Add the strawberries to a glass or ceramic baking dish, drizzle with honey, and toss to combine.
Step 2: Roast strawberries.
Bake until the strawberries turn dark red and a syrup forms in the pan, about 1 hour and 30 minutes. Remove and let cool slightly.
Step 3: Simmer rice.
In a medium saucepan, combine the rice, milk, sugar and salt and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the rice is tender and the mixture is creamy, about 20 minutes. Most of the liquid should be absorbed but it should not be dry. Stir frequently to prevent the rice from sticking to the bottom of the pot or burning.
Step 4: Add vanilla.
Stir in the vanilla extract.
Step 5: Serve.
Divide the rice pudding mixture among serving bowls and top with whipped cream and the roasted strawberries. Serve warm or chilled.
Tips and Tricks for This Recipe
Troubleshooting Rice Pudding
- The rice is too thick. If the milk thickens too quickly as the rice cooks on the stovetop, the heat may be too high. Cooking the rice at too high a heat too fast can scorch the rice. If the rice pudding is too thick or clumpy, I recommend adding more whole milk or a little heavy creamy 2 tablespoons at a time to thin it out.
- The rice is too thin. As the rice cooks and becomes tender it should absorb most of the milk so it thickens the pudding. If the rice is too thin after the cooking time has ended, I recommend increasing the heat while stirring constantly for about 5 minutes.
How to store roasted strawberries
The roasted strawberries can easily be made up to a week ahead of time and stored refrigerated in an airtight container. Use chilled or microwave for 30 seconds to warm.
Other Recipes to Try
If you enjoy this roasted strawberry rice pudding recipe, give these a try and follow me on Instagram:
Roasted Strawberry Rice Pudding
Ingredients:
- 1 pound strawberries, hulled and quartered
- 3 tablespoons honey
- 1 cup long-grain white rice
- 4 cups whole milk
- ½ cup granulated sugar
- ½ teaspoon ground cardamom
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions:
- Heat oven to 300ºF (150ºC).
- Add the strawberries to a glass or ceramic baking dish, drizzle with honey, and toss to combine.
- Bake until the strawberries turn dark red and a syrup forms in the pan, about 1 hour and 30 minutes. Remove and let cool slightly.
- In a medium saucepan, combine the rice, milk, sugar and salt and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the rice is tender and the mixture is creamy, about 20 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan or burning.
- Stir in the vanilla extract.
- Divide the rice pudding mixture among serving bowls and top with whipped cream and the roasted strawberries. Serve warm or chilled.
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