Roasted Strawberry Rice Pudding
This roasted strawberry rice pudding combines creamy vanilla rice pudding with jammy honey-roasted strawberries for an easy dessert that's delicious served warm or chilled. It's the perfect way to make the most of peak strawberry season.
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Rice pudding is one of those classic desserts that’s simple, comforting and always satisfying. This five-step version gets a fresh summer twist with honey-roasted strawberries, which become soft, jammy and intensely flavorful as they roast. Spooned over creamy vanilla rice pudding, they add just the right amount of sweetness and brightness to every bite.
Whether you’re serving it warm on a cool evening or chilled straight from the refrigerator, this dessert is easy enough for a weeknight but elegant enough for entertaining. For a more classic rice pudding try my cinnamon raisin rice pudding and those who are looking for something a bit more out-of-the-box should check out this creamy millet pudding.
Why You’ll Love This Recipe
- Perfect for strawberry season – Roasting the strawberries concentrates their sweetness and creates a naturally syrupy topping.
- Creamy and comforting – Whole milk and vanilla create a rich, silky rice pudding with simple pantry ingredients.
- Delicious warm or cold – Enjoy it fresh from the stovetop or chilled for an easy make-ahead dessert.
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.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Roast the strawberries until they’re soft and surrounded by a thick, ruby-red syrup. That syrup is packed with concentrated strawberry flavor, so be sure to spoon it over the rice pudding before serving.
Swaps and Substitutions
- Long-grain white rice: Jasmine, basmati or arborio rice all work well with slight texture differences.
- Whole milk: Substitute coconut milk for a dairy-free version with a subtle coconut flavor.
- Honey: Maple syrup can be used in place of honey.
- Cardamom: Swap with cinnamon for a warmer, more traditional flavor profile.
- Strawberries: Try roasted raspberries, peaches or mixed berries when they’re in season.
How to Make Roasted Strawberry Rice Pudding (Step-by-Step)
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. 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.
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.
How to Serve This Recipe
- Warm from the stovetop: Top with the roasted strawberries and their syrup for a cozy dessert.
- Chilled: Refrigerate before serving for a cool, refreshing summer treat.
- With whipped cream: Add a dollop of freshly whipped cream for extra richness.
- For brunch: Serve in small glasses with granola or toasted almonds for an elegant brunch dessert.
How to Store This Recipe
- Refrigerator: Store the rice pudding and roasted strawberries in separate airtight containers for up to 4 days.
- Reheat: Warm the rice pudding gently on the stovetop or in the microwave with a splash of milk to loosen the texture.
- Make ahead: Roast the strawberries up to 1 week in advance and refrigerate until ready to serve.
- Do not freeze: Freezing can change the creamy texture of the rice pudding.
Other Recipes to Try
If you loved this roasted strawberry rice pudding, give the following recipes a try and give me a follow on Instagram for more inspo:
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Roasted Strawberry Rice Pudding
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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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Notes:
Roast the strawberries until they’re soft and surrounded by a thick, ruby-red syrup. That syrup is packed with concentrated strawberry flavor, so be sure to spoon it over the rice pudding before serving.
Nutrition:
Calories: 255kcal | Carbohydrates: 46g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 160mg | Potassium: 378mg | Fiber: 2g | Sugar: 37g | Vitamin A: 273IU | Vitamin C: 45mg | Calcium: 216mg | Iron: 0.4mg
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