Rice Pudding with Strawberry Compote
Deliciously creamy rice pudding tastes yum when served warm with a small serving of strawberry compote
Servings 8
Ingredients
For the rice pudding
- 1 cup uncooked arborio rice or 3 cups cooked rice * see notes
- 2 cups water skip if using cooked rice
- 3 cups milk
- 1/2 cup lightly packed soft light brown sugar or caster sugar
- 2 eggs separated
- 1/2 teaspoon salt
- 2 teaspoons unsalted butter
- pinch of cinnamon or 1 teaspoon vanilla
- 1/4 cup desiccated coconut optional
For the Strawberry Compote:
- 500 grams strawberries
- 1/2 cup sugar adjust to taste
- 1 teaspoon lime juice
Instructions
- Wash the rice in 3-4 changes of water or till the water runs clear. Bring the 2 cups of water to a rolling boil in a pan and add the washed rice to it and let it bubble. Turn off the heat, cover with a well fitting lid and let the rice cook for 20 minutes.
- To the same pan add the milk, sugar & salt and bring the mixture to a full boil. Reduce the heat completely and cook for about 18-20 minutes stirring occasionally till the mixture thickens and looks creamy. Beat the egg yolks together, add a little of the rice mixture to it. Mix and add back to the pot of rice and let it cook for a minute.
- Remove from heat and allow to cool. Add the cinnamon or vanilla and mix. Now add lightly beaten egg whites and fold in.
- Preheat oven at 170 degrees C. Grease a 9" square baking pan lightly with butter and pour the rice mixture into it. Sprinkle with desiccated coconut. Bake for 20 minutes or till the top is golden.
- Remove and serve hot or chilled with strawberry compote (or any other accompaniment)
Notes
If you don't have arborio rice you can use regular white rice or even boiled rice variety of rice. The cooking time may vary as arborio rice requires more water.