Risotto-Style Strawberry Rice Pudding

by Michelle on July 17, 2009

I was thinking today that summer is almost half over and I’m not very happy about that. This is the first summer in three years we have not been in construction on the house. And I really have enjoyed relaxing without the sound of power tools in the background. So far we’ve had a gorgeous summer here in Illinois with warm days and cool nights and I’ve taken full advantage of it.

With all the construction behind us I’ve had time to concentrate on summer themed meals and it’s been fun. Our dinners have been light meals and my desserts pretty and refreshing. When I found Tyler’s recipe for Risotto-Style Strawberry Rice Pudding I knew I had to try it.

But when I read the reviews of this recipe by Tyler Florence, many people had problems with it being too runny so I decided to try a different method. I made my rice pudding in the oven like I always have. For the strawberry sauce I cut down the lemon juice to 2 TBL and added about 1 cup of Riesling and it was scrumptiously delicious! (**See Note on Riesling) I topped the pudding with whipped cream and a sprinkle of nutmeg.

The Risotto-Style Strawberry Rice Pudding was absolutely delicious. So much so that I had 2 bowls full this morning for breakfast. I’d like to try this with fresh raspberries or blueberries too. Definitely a keeper recipe and one that has room for much experimentation!

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Strawberry Rice Pudding

1 quart strawberries, rinsed and hulled
3/4 cup sugar for the rice pudding and 2 TBL sugar for the strawberries
2 TBL lemon juice
2 cups milk
1 vanilla bean, seeds scraped
1 cup Arborio rice
Pinch kosher salt

My changes:
For the strawberry sauce I cut down the lemon juice to 2 TBL and the sugar to 2 TBL and added about 1 cup of Riesling and it was scrumptiously delicious! (**See Note on Riesling) I topped the pudding with whipped cream and a sprinkle of nutmeg.

1. Chop the strawberries.
2. In a saucepan over medium-low heat, add strawberries, 2 TBL sugar, wine and lemon juice. Cook just until berries are soft and the juice has thickened. Set aside to cool.
3. Cook rice per package directions.
4. In a 1 qt baking dish add the cooked rice, milk, salt, 3/4 cup sugar and seeds from the vanilla bean. Stir.
5. Bake at 350 degrees for about 30 minutes until all the milk has been absorbed. Cool to room temperature.
6. To serve, layer rice pudding and strawberry mixture and top with whipped cream and a spinkle of nutmeg.

**Wine Note: Chateau St. Jean’s Riesling is a very sweet white wine. Personally I did not care for this wine but used in desserts it is excellent.

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Comments

  • Lori E July 17, 2009 at 5:11 pm

    I love rice pudding but have only ever had the traditional style. This is way more suitable for a summer dessert.
    I Tyler Florence’s reference to your recipe on his site. Good job.

  • Kate July 17, 2009 at 6:02 pm

    I have only eaten risotto once. Sadly, I have shied away from it since then. This looks like something I would really like, though!

  • Jane (Frugal Fine Living) July 17, 2009 at 6:49 pm

    Looks so yummy!

    Jane

  • Danielle July 17, 2009 at 8:25 pm

    Strawberries are my favorite fruit. What a beautiful dessert.

  • cantbelieveweate July 17, 2009 at 8:33 pm

    Next time you need a Riesling see if you can get a Chateau Ste. Michelle Riesling from WA state. It’s dry and not too sweet. Bruce likes it and he’s not fond of whites. I wish I had some of this right about now… *Ü* It looks luscious!

  • Ty'sMommy July 17, 2009 at 9:01 pm

    I LOVE rice pudding made with risotto! I made one of Tyler’s awhile back with Rum Raisin Mascarpone and it was to die for! Now I am going to have to try this one, too!

  • Natashya KitchenPuppies July 17, 2009 at 10:14 pm

    I just love rice pudding, it is right up there with ice cream as far as I am concerned. Yours looks so summery and tasty.

  • Megan July 17, 2009 at 10:58 pm

    Wow – I love rice pudding, and I actually prefer the baked kind. I think the texture is better. And strawberries just make everything better!

  • Debinhawaii July 17, 2009 at 11:12 pm

    What a perfect summery dessert–love the changes that you made to it too. Baking it and adding the wine is genius!

  • Ria Mathew July 18, 2009 at 4:36 am

    Anything with strawberries in it is just PERFECT for summers! And your pudding looks really yummm!

  • Jenny July 18, 2009 at 11:20 am

    That sounds fabulous. Especially for breakfast.

  • Joanne July 18, 2009 at 5:00 pm

    I seriously adore rice pudding and actually talk about it quite a lot considering how little I eat it. This looks perfect for breakfast, lunch AND dinner.

  • Pam July 19, 2009 at 1:18 am

    I adore rice pudding and adding the strawberry is fabulous!

  • Jennie August 4, 2009 at 4:02 pm

    I absolutely cannot wait to make this! Heading out the door now to pick up some arborio rice and strawberries! Yum!

  • Maggy @ Three Many Cooks June 4, 2010 at 8:38 am

    This rice pudding looks delish! Love the strawberry in it, nice and Summery!

  • Jenny Flake June 4, 2010 at 9:29 am

    This looks so yummy! I wanna try some this morning :)

  • Jen @ How To: Simplify June 4, 2010 at 2:03 pm

    This is a great recipe!

  • Tracy June 4, 2010 at 2:37 pm

    Beautiful dessert, and so summery! Yum!!

  • Cookin' Canuck June 4, 2010 at 5:33 pm

    Great idea to combine lemon juice and Riesling in the sauce. What a pretty, summertime dessert.

  • ivoryhut June 4, 2010 at 7:32 pm

    What a wonderful twist on risotto! Definitely going to try this.

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