Recipes

Rice Pudding & Strawberry Sauce

Recipes

Rice Pudding & Strawberry Sauce
Rice Pudding with Strawberry Sauce
Rice Pudding with Strawberry Sauce
Rice Pudding with Strawberry Sauce

Believe it or not, I used to hate rice pudding for the longest time, as well as cooked fruits. I realize now that the trick to liking something you might not prefer is to actually try making it yourself. This way you can incorporate things you like into the meal to make it more palatable for you.

Rice pudding was a first for everyone at home, and it turned out to be a real winner for our Sunday dessert. Either than the fact that it is quite a HEAVY dessert, it is very delicious. Make sure you have a light meal before eating it.

There is a lot of variations when it comes to rice pudding. Most of the puddings I have tasted were mushy and resembled oatmeal, which is what I actually did not like. This time I retained the chewy-ness of the rice and added toasted almonds to give it some crunch.

Rice Pudding with Strawberry Sauce
Rice Pudding with Strawberry Sauce

Ingredients:

  • 1 Cup Uncooked Rice
  • 1 Cup Milk
  • 1 Cup Water
  • 30ml Sugar
  • 12.5ml Honey
  • Pinch of Nutmeg
  • 25ml Butter
  • 5ml Vanilla Essence
  • 2.5ml Almond Essence
  • 1 Cup Cream
  • 25ml Castor Sugar
  • 1/2 Cup Silvered Almonds
  • Strawberry Sauce:
  • 500ml Strawberries, Halved
  • 85ml Sugar
  • 25ml Water
  • 12.5ml Cornstarch
  • 10ml Lemon Juice

Method:

  • Combine rice, milk, water, granulated sugar, honey and nutmeg in a small saucepan and simmer on low heat, until the rice is cooked and tender.
  • Stir in butter and the essences, then cool the rice to room temperature.
  • Cover rice in an airtight container and refrigerate.
  • Whip cream and castor sugar to stiff peaks and stir into the cooled rice, then refrigerate again.
  • Toast almonds in a small saucepan, cool and fold into the rice pudding.

Strawberry Sauce:

  • Combine all ingredient and cook on medium heat, stirring continuously till the sauce thickens. This should take about 5 minutes.
  • NB! Careful not to over cook sauce, sugar hardens if cooked for too long.
  • You can either use the sauce warm on the rice pudding or you can cool and refrigerate it
Share:
Written by Feed Mind body & Spirit
Hi I am Simphiwe Malepe . Welcome to my  lifestyle blog. I am passionate about topics that allow humans (Mostly Women) to grow spiritually and mentally. I love cooking, drinking wine and educating people about my passions in an unconventional way.