Rice pudding with caramel is well known to everyone! For the spring version, I suggest using some strawberries that are no longer looking their best, which will be delicious as a compote... The rice is cooked in vanilla milk, and the strawberry adds the perfect touch of fresh acidity for the season...
Pour 1 liter of whole milk into a saucepan, with a split and scraped vanilla bean. Bring to a boil. Then add the unwashed rice and stir: reduce the heat and cover.
Stir the rice pudding every 10 minutes and let it simmer for 40 minutes. Once the rice is cooked, pour it into a bowl, add the sugar, and mix. Let it cool slightly. Place the rice into serving glasses.
In the meantime, chop the strawberries into pieces, place them in a saucepan with the orange juice and the vanilla pod retrieved from cooking the rice. Let it simmer for 3 minutes.
To finish, place the strawberry compote on top of the rice pudding and set aside in the refrigerator until serving.
0 servings
6
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