Strawberry-topped Rice Pudding

Strawberry-topped Rice Pudding Recipe

Region / culture: USA | Servings: 6

Introduction

Rice pudding is a classic comfort food that is enjoyed in many cultures around the world. This creamy and delicious dessert is often served warm or cold and can be topped with a variety of fruits, nuts, or spices. In this recipe, we will be making a delicious strawberry-topped rice pudding that is sure to satisfy your sweet tooth.

History

Rice pudding has been enjoyed for centuries and can be traced back to ancient civilizations such as the Romans and Greeks. It is a versatile dish that can be made in many different ways, depending on the region and the cook's preferences. In this recipe, we will be adding a modern twist by topping the rice pudding with fresh strawberries for a burst of flavor.

Ingredients

3 cups cooked rice
0.5 cup sugar
0.13 tsp salt
3 cups milk, divided
2 eggs, beaten
2 tbsp butter or margarine
1 tsp vanilla extract

Strawberry Topping

2 cups miniature marshmallows
2 tbsp lemon or lime juice
1.5 cups sliced fresh strawberries
2 cups whipped cream or whipped topping

How to prepare

Combine rice, sugar, salt, and 2.5 cups of milk in a large saucepan.
Cook over medium-low heat, stirring occasionally, until thick and creamy (about 20 to 25 minutes).
Blend the remaining 0.5 cup of milk and eggs; stir into the rice mixture.
Cook for 2 minutes longer, stirring constantly.
Stir in butter and vanilla.
Pour into serving dishes.
Serve warm or cold with strawberry topping.
For the strawberry topping, combine marshmallows and lemon juice in a small saucepan.
Heat slowly, stirring frequently, until the marshmallows are melted.
Chill just until the mixture begins to thicken.
Fold strawberries (reserving a few slices for garnish, if desired) and the marshmallow mixture into whipped cream.
Chill.

Variations

Instead of strawberries, you can top the rice pudding with other fruits such as blueberries, raspberries, or peaches.
For a tropical twist, you can add coconut milk and diced pineapple to the rice pudding mixture.
To make a chocolate version, stir in cocoa powder and chocolate chips before serving.

Cooking Tips & Tricks

Be sure to stir the rice pudding mixture frequently to prevent it from sticking to the bottom of the pan.

- For a creamier texture, you can use whole milk instead of low-fat milk.

- Feel free to customize the recipe by adding your favorite spices such as cinnamon or nutmeg.

- To save time, you can use leftover cooked rice instead of cooking it from scratch.

Serving Suggestions

Serve the strawberry-topped rice pudding as a dessert after a meal or as a sweet treat for a special occasion. You can also enjoy it as a snack or breakfast dish.

Cooking Techniques

Cooking the rice pudding over low heat helps to develop a creamy texture and prevent burning.

- Be sure to temper the eggs before adding them to the rice mixture to prevent them from curdling.

Ingredient Substitutions

Instead of margarine, you can use butter or coconut oil.

- If you are lactose intolerant, you can use almond milk or coconut milk in place of cow's milk.

Make Ahead Tips

You can prepare the rice pudding ahead of time and store it in the refrigerator for up to 2 days. Just add the strawberry topping before serving.

Presentation Ideas

Garnish the strawberry-topped rice pudding with fresh mint leaves or additional sliced strawberries for a beautiful presentation.

Pairing Recommendations

This dessert pairs well with a cup of hot tea or coffee. You can also serve it with a scoop of vanilla ice cream for an extra indulgent treat.

Storage and Reheating Instructions

Store any leftover rice pudding in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual servings for 1-2 minutes or until warmed through.

Nutrition Information

Calories per serving

300

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 1g

- Sugars: 25g

Fats

- Total Fat: 10g

- Saturated Fat: 5g

- Trans Fat: 0g

Proteins

- Protein: 6g

Vitamins and minerals

Vitamin D: 2%

- Calcium: 15%

- Iron: 4%

- Potassium: 6%

Alergens

Contains: Milk, Eggs

Summary

This strawberry-topped rice pudding is a delicious dessert that is rich in carbohydrates and fats. It also provides a good source of protein and essential vitamins and minerals. However, it is important to note that this recipe contains allergens such as milk and eggs.

Summary

This strawberry-topped rice pudding is a delicious and comforting dessert that is perfect for any occasion. With its creamy texture and sweet strawberry topping, it is sure to become a new favorite in your recipe collection. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day and I was visiting my dear friend Martha, who was known for her incredible cooking skills. As soon as I walked into her kitchen, I was greeted by the sweet aroma of strawberries and vanilla. Martha had a twinkle in her eye as she handed me a bowl of her famous strawberry-topped rice pudding.

I took a spoonful and closed my eyes as the creamy pudding melted in my mouth. The rice was perfectly cooked, the vanilla infused the pudding with a delicate flavor, and the strawberries added a burst of freshness. It was a dessert unlike anything I had ever tasted before.

I begged Martha for the recipe, but she simply smiled and said it was a family secret passed down through generations. However, she did offer to teach me how to make it.

We spent the entire afternoon in her kitchen, as Martha patiently guided me through each step of the recipe. She showed me how to cook the rice until it was tender, how to mix in the milk and sugar to create a creamy base, and how to infuse the pudding with vanilla and cinnamon for a warm and inviting flavor.

As the pudding simmered on the stove, Martha shared stories of her own grandmother, who had taught her how to make this dessert when she was just a little girl. She spoke of the love and care that went into each batch of pudding, and how it was a labor of love that brought her family together.

Finally, after what felt like hours, the pudding was ready. Martha helped me ladle it into bowls and then topped each serving with a generous helping of fresh strawberries. The contrast of the warm pudding and the cool berries was simply divine.

I took a bite and felt like I had been transported back in time to Martha's childhood kitchen. The flavors were so familiar yet so new, and I could taste the love and tradition that had gone into creating this dish.

After that day, I made Martha's strawberry-topped rice pudding at every opportunity. It became a staple at family gatherings and potlucks, and soon it became my signature dessert. I shared the recipe with friends and neighbors, and each time I made it, I felt a connection to Martha and her family history.

Years passed, and Martha eventually passed away, leaving behind a treasure trove of recipes and memories. But her strawberry-topped rice pudding lived on, a reminder of the love and friendship that had blossomed in her kitchen all those years ago.

To this day, whenever I make this dessert, I think of Martha and the joy she brought into my life. The recipe may have originated with her, but it now holds a special place in my heart, a reminder of the power of food to connect us to those we love. And every time I take a bite of that creamy, sweet pudding topped with fresh strawberries, I am reminded of the love and tradition that inspired it.