Rice pudding with strawberries

Name: Rice pudding with strawberries - Claudia M.
Ingredients: 1 cup rice; 3 and 1/2 cups milk (measured with the same cup used for the rice); 2 tablespoons sugar; 2 packets vanilla sugar; 6 large strawberries or 10 smaller ones; 1 and 1/2 tablespoons sugar.

Children - Rice pudding with strawberries by Claudia M. - Recipia

Rice pudding is one of the simple desserts I make especially when I want something sweet that doesn’t require much supervision. In this version, the rice is cooked in a multicooker, and a quick strawberry sauce is placed on top. The multicooker is handy because I don’t have to stir continuously, but the recipe can also be made in a regular pot on the stove. Quick Info Total Time: approximately 60-70 minutes, plus the time needed for thickening the strawberry sauce Preparation Time: 20-30 minutes for soaking the rice, plus preparing the fruit Cooking Time: 40 minutes for the rice, using the designated function of the multicooker Servings: the exact number is not specified; the recipe is divided into individual portions based on the amount served Difficulty: easy Recipe Type: homemade dessert, suitable for strawberry season Ingredients For the rice pudding: 1 cup rice 3 and 1/2 cups milk, measured with the same cup used for rice 2 tablespoons sugar 2 packets vanilla sugar For the strawberry sauce: 6 large strawberries or 10 smaller strawberries 1 and 1/2 tablespoons sugar Instructions 1. Rinse the rice well until the draining water is clearer. Then, let it soak in a bowl of warm water for 20-30 minutes. This step is part of the original recipe and helps prepare the rice before cooking. 2. Drain the rice and place it in the multicooker pot. 3. Add the 2 tablespoons of sugar and the 3 and 1/2 cups of milk. It’s important to use the same cup for measuring both the rice and the milk to maintain the proportions of the ingredients. 4. Start the rice function. For the multicooker used in this recipe, the program lasts 40 minutes. There’s no need to stand by the machine and stir during this time. 5. Towards the end of the cooking cycle, add the vanilla sugar and stir the rice pudding. Both packets should be added at this stage. 6. For the sauce, wash the strawberries, remove the green tops, and cut the fruit into small cubes. 7. Place the strawberries in a pot, add the sugar, and heat them. Boil until the sugar dissolves and the sauce thickens slightly. 8. Serve the rice pudding with a few teaspoons of strawberry sauce on top. The sauce should be added over the rice just before serving so that the dessert has the flavor of the freshly cooked fruit. If you prepare the recipe on the stove, use a regular pot and keep an eye on the rice during boiling. In this case, stirring is necessary, as is usual with rice pudding, to prevent it from sticking to the bottom of the pot. The source of the recipe does not specify a separate time for the stovetop version, so it’s better to monitor the consistency of the rice rather than rely on a fixed time. Why I Make This Recipe Often It’s an easy dessert to prepare, with few accessible ingredients. In the multicooker version, the part that usually requires the most attention is done almost on its own, allowing me to prepare the fruit sauce in the meantime. Rice pudding is pleasant and simple, and the strawberry sauce adds a fresh taste without changing the character of the recipe. Tips Use the same cup for both rice and milk. The quantities are proportionate, and changing the measurement can alter the final texture. Do not skip rinsing the rice and soaking it for 20-30 minutes in warm water. This is the first step of the recipe and must be done before cooking. Add the vanilla sugar towards the end, as indicated in the recipe, and then mix well. Cut the strawberries into small cubes. They will cook more easily, and the sauce will have the right consistency for pouring over the rice. The sauce should not become too thick. It’s enough for it to thicken slightly after the sugar has dissolved. If using the multicooker, check the available function on your device. In this recipe, the rice program is mentioned as lasting 40 minutes. Substitutions The strawberry sauce can be replaced with raspberry sauce or blackberry sauce. The choice depends on the fruits available in season. No other substitutions are recommended for the rice in the basic recipe. Maintain the ratio of rice to milk if you are only adjusting quantities. Variations The simplest variation is to change the fruits used in the sauce. Strawberries can be replaced with raspberries or blackberries, keeping the method of preparation: the fruits are heated together with the sugar and boiled until it dissolves, and the sauce thickens slightly. You can use seasonal fruits without modifying the rice pudding part. This way, the base of the dessert remains the same, while the flavor changes only through the sauce. Serving Ideas Serve the rice pudding in bowls or individual portions, with a few teaspoons of sauce on top. The sauce can be added at the time of serving so that each portion receives exactly the desired amount. The rice can be served warm or after it has cooled. The texture is easier to appreciate when the rice is not very hot, but the recipe does not impose a specific serving temperature. Frequently Asked Questions 1. Can I make rice pudding without a multicooker? Yes. The recipe can also be prepared in a regular pot on the stove. In this case, you need to watch the rice more closely and stir during boiling. The source does not specify an exact time for this version, so check the consistency of the rice as you go. 2. Is it necessary to soak the rice in warm water? In the basic recipe, the rice is soaked in warm water for 20-30 minutes after rinsing. This step must be done before placing it in the multicooker pot. 3. When should I add the vanilla sugar? The vanilla sugar is added towards the end of the cooking cycle, and then mixed in. The 2 tablespoons of sugar are added from the beginning, along with the milk and rice. 4. Can I use frozen fruit for the sauce? The recipe is presented with fresh strawberries and does not provide instructions for frozen fruit. You can maintain the same idea with other fruits, but the time and amount of liquid in the sauce may vary. 5. Can I substitute the strawberry sauce? Yes. The sauce can be replaced with raspberry or blackberry sauce, depending on the season and the fruits you have on hand. Nutritional Values The values are estimates for the entire recipe and depend on the type of milk used, the exact amount of sugar in the vanilla sugar packets, and the size of the strawberries. For the entire prepared amount: Calories: approximately 1,400-1,550 kcal Protein: approximately 38-45 g Carbohydrates: approximately 230-250 g Fats: approximately 25-32 g These values are calculated based on regular milk, white rice, the sugar mentioned in the recipe, and about 6 large strawberries. Since the number of servings is not specified, the values for a single serving cannot be determined accurately. For individual calculations, divide the total values by the number of servings. Storage and Reheating Rice pudding can be stored in the refrigerator in a covered container. The strawberry sauce can be stored together with the rice or separately if you want to add the desired amount at serving time. Upon storage, the rice may thicken, which is normal for this type of dessert. To reheat, warm it gradually and stir, without leaving it unattended on the heat. The sauce can be added after reheating. For the best texture, it’s preferable to consume it freshly made or shortly after being stored in the fridge.

Rice pudding with strawberries

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