Roasted Strawberry Rice Pudding
The pairing of this vanilla rice pudding with roasted strawberries is perfect when strawberries are at their peak sweetness in the summer months.
Servings 6
Calories 255kcal
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.
Video
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
