Gorgeously creamy rice pudding is loved by almost everyone, and can be enjoyed as a comforting warm breakfast or dessert. Tonight I share my simple recipe that I put together for Taste Magazine about this time last year.
Made using whole milk and pure vanilla bean, this lovely pudding is then topped with the most sensational balsamic and maple roasted strawberries. I like to serve it chilled in the summertime, although it is equally as delicious when warm.
For the rice pudding:
200 g Arborio rice
5 cups whole milk
1 cup water
2 tsp pure vanilla bean paste
For the roasted strawberries:
2 x punnets of strawberries, each sliced in half
3 tbsp balsamic vinegar
3 tbsp maple syrup
Preheat the oven to 180 C.
Toss the strawberries with the balsamic vinegar and maple syrup. Transfer the strawberry mixture to a baking dish and bake for15 minutes. Turn the strawberries with a wooden spoon, then bake
for a further 15 minutes, or until the strawberries are soft and syrupy.
While the strawberries are roasting, you can prepare the rice pudding. Place the rice, milk water and vanilla in a large heavy bottomed saucepan over medium heat. Bring to a soft boil, and then simmer on low for 30 minutes, stirring every so often until thick and creamy. You may need to add a little more milk towards the end.
To serve, divide the rice pudding between bowls, and then top with the roasted strawberries.