This Strawberry and Lemon Rice Pudding is the perfect comfort food for Summer! Light, sweet and with bursts of real strawberries, you'll make this again and again!
Prep Time 5 minutesminutes
Cook Time 40 minutesminutes
Servings 4
Author Annie N
Ingredients
1cup(230g) pudding or Arborio rice
1/2cup(100g) caster/white sugar
Zest of 1 large lemon
4cups(960ml) milk,full fat makes it super creamy, but you can use any milk; I used skimmed
1cup(150g) diced fresh strawberries
Extra strawberries, sliced and lemon zest to garnish,optional
Instructions
Place the pudding rice, sugar, lemon zest and milk into a large saucepan and place over a medium heat. Stir until combined and bring to a boil.
Once the mixture is boiling, turn the heat right down low and simmer for 30-40 minutes, stirring frequently so the bottom doesn't burn until the rice is soft and fluffy and most of the liquid is gone. You want some liquid, but by this stage it will be thick and creamy.
Remove from the heat and add in the diced strawberries, stir to disperse them into the mixture evenly and leave to cool for 15 minutes before serving.
Strawberry and Lemon Rice Pudding is best eaten fresh, but you can cool it completely, store in an airtight container in the fridge and microwave when ready to serve. You may need to add a splash more milk before you microwave as the rice absorbs even more liquid when it's cooling and stored overnight!