Strawberry Rice-Cream

This is rice pudding dressed up for company. Slow-cooked rice simmers in milk for an hour in a double boiler until it’s creamy and tender, then gets enriched with eggs and vanilla to become a proper custard. Once cooled, whipped cream and sliced strawberries get folded in for a dessert that’s lighter and more elegant than standard rice pudding.

The double boiler method is old school but it matters. The gentle, indirect heat means the milk won’t scorch on the bottom while the rice slowly absorbs it. Stir occasionally and let the heat do the work.

Templering the eggs is a must. Add a spoonful of hot rice to the beaten eggs first to bring them up to temperature gradually. Dump cold eggs straight into hot rice and you’ll get scrambled egg bits instead of a smooth custard.

Pro Tips

• Use medium or short-grain rice for the creamiest texture. Long grain stays too firm and separate
• Let the rice custard cool completely before folding in the whipped cream, or the heat will deflate it
• Fresh strawberries are best here, but thawed frozen berries work. Just drain off excess juice first
• Chill for at least an hour before serving so the flavors come together

Variations

• Swap strawberries for raspberries, peaches, or mixed berries
• Add a tablespoon of orange zest to the custard for a citrus note
• Top with a drizzle of strawberry sauce or a sprinkle of toasted coconut