AS odd as it sounds I love pudding! It’s that old time dessert that’s so comforting and delicious. My Nana made a delicious egg based rice pudding that would be baked in the oven while we were eating dinner. I remember watching my mother try to recreate this and more often then not finding a curdled egg top to a milky rice base when she opened the oven. I think from the horror of those baking mistakes I’ve shied away from making an egg custard based rice pudding. I was lucky enough to learn a tip for making rice pudding a while ago when attending a Sunday Suppers workshop with Béa Peltre of La Tartine Gourmande. Use arborio rice instead of long grained rice! The thick starch from this rice usually used in risotto makes perfect sense to be used in rice pudding.
Arborio rice pudding is easily made on the stove top with some whole milk or even coconut milk. I chose to use coconut milk this time. I’ve been eating a bit more dairy recently but I though it would be a good change up to make this dairy free. I added in some lemon zest and a slice of crystalized ginger to flavor the milk. Nest time I’ll dice up the ginger to make it distribute through the pudding a bit better. As delicious as a dessert this is I’m even more excited to eat the leftovers for breakfast for the rest of the week! I think even my Nana would approve of this dessert.
- 3 oz arborio rice
- 2 cups milk (whole cows milk or coconut)
- 2 tablespoons maple syrup
- zest of one lemon
- 1 tbsp finely diced candied ginger
- 2 cups sliced strawberries
- 1/4 cup maple syrup
- 1 cinnamon stick
- Add the milk, lemon zest, and ginger into a medium sauce pan and set over medium high heat until boiling.
- In the mean time rinse the rice under water and then when milk is boiling pour rice into the sauce pan. Cover with a lid and reduce heat to a simmer.
- Cook rice for approximately 20 minutes stirring occasionally to unstick pieces from bottom of pan.
- Take off the heat and set aside to cool when most of the liquid has been absorbed.
- In another saucepan add strawberries, cinnamon stick, and maple syrup.
- Bring to a boil and then let simmer over a low heat until strawberries are tender and liquid has reduced to a syrup.
- Let cool.
- If serving immediately portion rice into small glasses and top with strawberry compote. If serving later portion out rice and place in refrigerator. Put strawberries in another container in the refrigerator. Before serving, take both out to warm up to room temperature and serve strawberries over top of rice pudding.