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Strawberry Rhubarb Rice Pudding

Easy Cooking, Great Results

It’s officially Fall. It’s October. So naturally I am trying to sneak pumpkin into EVERYTHING I make. I know I’m not alone here. In fact, when I went to my local grocery store to gather the ingredients for this dish I searched high and low for pumpkin puree and snagged the last few cans from the very back of the shelf. That’s how much we love pumpkin. It’s selling out all over town.

This dish is simple. I promise. The ingredients do all the work for you. The only thing you need to do is….keep stirring. But after all that stirring you will be rewarded with a creamy, savory, risotto that tastes like Fall exploded in your mouth. Trust me, that’s a good thing. You can really cook this dish anytime but I recommend holding off for a particularly rainy or cool Fall day to up the coziness factor. Pour yourself a glass of white wine and turn on a Fellini film to really set the mood.

Made this? Let us know how it went in the comment section below!

Print Recipe

CAL/SERV:
?

YIELDS:
5-6 Servings

PREP TIME:
0 Hours 15 Mins

TOTAL TIME:
1 Hour 50 Mins

INGREDIENTS

Rice Pudding
  • ½ Cup of Della Arborio Rice
  • 4 Cups of Whole Milk
  • ¼ Cup White Sugar
  • 1 Cup Water
  • 1 tsp Vanilla Extract
  • 1 Egg Yolk, whisked
Strawberry Rhubarb Compote
  • 3 Stalks Rhubarb, chopped
  • ½ lb. Strawberries, sliced
  • ¼ C Sugar
  • ¾ C Water
  • 1 Tbsp. Balsamic Vinegar

Phase 1: Rice Pudding

  • Step 1. Mix the milk, sugar and water in a sauce pot over medium heat. Allow the sugar to dissolve and the mixture to combine.

  • Step 2. Add the rice and bring to a low boil.

  • Step 3. Reduce the heat to low and allow the mixture to simmer for about an hour. Stirring frequently especially towards the end as it thickens. Once the mixture is a thick consistency, remove from heat. Add vanilla extract and allow to cool about 5 mins,

  • Step 4. Once cooled, gradually add the gently whisked egg yolk, a little at a time until combined

  • Spoon into individual glass jars, or leave in bowl. Serve cold or room temp.

Phase 2: Strawberry Rhubarb Compote

  • Step 1. Add the water and sugar to a pot and heat over medium heat until sugar is fully dissolved. Stir. Reduce heat to medium low and add strawberries, rhubarb, and balsamic vinegar.
  • Step 2. Allow mixture to simmer for an hour. Stirring occasionally. You will notice the fruit start to break down and the mixture will be a water jam type consistency.
  • Step 3. Remove from heat and allow to cool. Place in the refrigerator to thicken further.
  • Step 4. To serve—spoon on top of your rice pudding. Use extra as ‘jam’ on toast or biscuits!