Strawberries and cream rice pudding

Serves: 4

INGREDIENTS

80g pudding rice

15g unsalted butter

40g caster sugar, plus 2 tbsp for the strawberries

900ml whole milk

A pinch of salt

120ml double cream, plus extra to finish

150g strawberries

2 tsp lemon juice

½ tsp vanilla bean paste

METHOD

For the rice pudding, add the rice, butter and sugar to a saucepan over a medium heat. Stir until the butter has melted and the rice is well coated.

Pour in all the milk with a pinch of salt and bring to the boil. Reduce the heat to a very low simmer and cook for 45-50 minutes, stirring frequently so the rice doesn’t stick to the bottom of the pan. Once the rice is soft and fully cooked, remove from the heat and pour into a clean bowl or plastic container. Stir in the cream and cover the rice pudding with a sheet of clingfilm which touches the surface. Let it cool completely before chilling in the fridge.

For the topping, hull and finely chop about three-quarters of the strawberries and add them to a small pan. Add the two tablespoons of sugar, lemon juice and vanilla and cook gently for three to five minutes until softened and syrupy. Set aside to cool.

Hull and slice the remaining strawberries in half. Spoon the rice pudding into bowls. Top with some of the cooked and sliced strawberries. Serve with an extra lashing of cream.

Recipe credit: Benjamina Ebuehi

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