Strawberry Rice Pudding

An easy and unique dessert.
Prep Time: 10 min
Cook Time: 60 min
Total Time: 120 Min
Serves: 4

Ingredients

• ¾ cup risotto (arborio) rice or short-grain rice

• 1 quart whole milk

• 1/2 cup full-fat coconut milk or heavy cream

• 1 teaspoon vanilla

• 1/2 cup sugar

• 1 tablespoon butter

• ½ teaspoon cinnamon

• 1-2 pinches of salt

• 1 large egg

• 1 ½ cups strawberries, diced

Directions

Step 1. 

Place the milk, rice, sugar, butter, vanilla, and salt in a heavy 4-quart saucepan. Bring the mixture up to a boil under moderately high heat; after it comes to a boil, reduce the heat and simmer the mixture uncovered, stirring frequently until the rice is very tender (about 1 hour). 

Step 2. 

When the one-hour cooking time is up, remove the pan from the stove. Whisk the egg in a medium bowl. Add 1/2 cup of the rice mixture from the pan to the bowl with the egg while whisking.  Stir the mixture back into the pan with the pudding.

Step 3. 

Add in strawberries and stir until the rice mixture is pink and the strawberries are still in little pieces.

Step 4.

Stir in coconut milk. 

Step 5.

Pour the rice pudding into a 13x9 inch glass or ceramic baking dish with a 2-quart capacity. Sprinkle the pudding with cinnamon and refrigerate the rice pudding covered for 3 hours.

To serve, sprinkle top with strawberries and a little chopped mint (optional).