I found some premium meringue nests during my weekly shopping so I thought the time has arrived to prepare this dessert. For breakfast. :) I got Arborio rice, which is perfect for a classic risotto as well, but the fact that these round and fat rice pieces can be cooked and stirred without the risk that they are falling apart makes them perfect for your rice pudding.
If it's too early to buy perfectly red and sweet strawberries, simply get fresh raspberries instead to cook your raspberry jam with the jam-method in my recipe. Add a spoonful to rice pudding and crush a big meringue on top.
Ingredients
Rice pudding
- 1000 ml milk
- 200 g risotto rice
- 2 tbsp sugar
- 1 tsp vanilla extract
Strawberry jam
- 500g strawberries
- 1/2 cup sugar
- 1 tsp vanilla extract
Serving
- Meringues
- Fresh fruit
Instructions
Strawberry jam
- Roughly chop the strawberries in halves or quarters, the smaller ones can stay whole. Place them into a pan and add the sugar and the vanilla extract. Mix the ingredients and smash the strawberries a bit, so the juices start melting the sugar.
- Cook the jam on medium heat for about 20 to 30 minutes, stir it occasionally. When it reached the boiling point you can use a potato masher to crush the bigger strawberries, but make sure to preserve some texture for the jam.
- Put it aside until preparing the rice pudding.
Rice pudding
- Pour the milk into a pot.
- Add the rice, sugar and vanilla extract.
- Bring to boil then keep it simmer with the lid on for about 25 minutes while stirring occasionally.
- It is ready when the rice pudding is thick and creamy. If it loses the creaminess, you can stir in some milk.
Serving
- Serve it with a generous spoonful of fresh strawberry jam, crush a meringue on top and add fresh fruits
Rice Pudding With Homemade Jam - Cooking & Styling by © Reka Csulak - Photo by © Vicente Mateu
