Description
Creamy rice pudding gets a vibrant twist with toasted almonds and fresh strawberries. A simple dessert perfect for any occasion.
Ingredients
Units
Scale
- 4 cups (946 ml) whole milk
- 1/4 cup (60 ml) sugar
- 1 vanilla bean, split lengthwise, seeds scraped out and reserved
- 1/4 teaspoon fine sea salt
- 3/4 cup (177 ml) Arborio rice
- 3 tablespoons toasted almonds, finely chopped
- 8 large strawberries, 4 finely chopped, 4 sliced
Instructions
- Combine milk, sugar, vanilla bean and seeds, and salt in a medium saucepan; bring to a boil.
- Add rice, reduce heat to a gentle simmer, and cook, stirring frequently, until rice is tender and pudding is creamy (approximately 45 minutes).
- Stir in 2 tablespoons of finely chopped almonds and finely chopped strawberries.
- Serve warm or at room temperature, topped with the remaining strawberry slices and chopped almonds.
Notes
- For a richer flavor, use full-fat coconut milk instead of whole milk.
- If Arborio rice is unavailable, substitute with other short-grain rice like Carnaroli.
- Store leftover pudding in an airtight container in the refrigerator for up to 3 days. Stir well before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 20
- Sodium: 50
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 15