Rice pudding is a perennial dessert – and I absolutely adore it. Simple, comforting and infinitely adaptable, I adjust the toppings according to whatever is in season. Right now that means strawberries and cream – peak summer! I’m confident this could double up well as an indulgent weekend breakfast, eaten outside in the sun.
Strawberries and cream rice pudding
Prep 20 min
Cook 50 min
Serves 4
80g pudding rice
15g unsalted butter
40g caster sugar, plus 2 tbsp for the strawberries
900ml whole milk
A pinch of salt
120ml double cream, plus extra to finish
150g strawberries
2 tsp lemon juice
½ tsp vanilla bean paste
For the rice pudding, add the rice, butter and sugar to a saucepan over a medium heat. Stir until the butter has melted and the rice is well coated.
Pour in all the milk with a pinch of salt and bring to the boil. Reduce the heat to a very low simmer and cook for 45-50 minutes, stirring frequently so the rice doesn’t stick to the bottom of the pan. Once the rice is soft and fully cooked, remove from the heat and pour into a clean bowl or plastic container. Stir in the cream and cover the rice pudding with a sheet of clingfilm which touches the surface. Let it cool completely before chilling in the fridge.
For the topping, hull and finely chop about three-quarters of the strawberries and add them to a small pan. Add the two tablespoons of sugar, lemon juice and vanilla and cook gently for three to five minutes until softened and syrupy. Set aside to cool.
Hull and slice the remaining strawberries in half. Spoon the rice pudding into bowls. Top with some of the cooked and sliced strawberries. Serve with an extra lashing of cream.
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