🍓Summer Solstice Strawberry Pudding🍓
This is a dish for everyone to enjoy, it’s gluten free and I offer vegan alternatives. It servers six typically. This pudding is best when the rice is still warm but honestly it’s yummy cold too, so any leftover can be kept for a day or two. You can experiment with whatever soft fruits you have on hand if you want, raspberries, blueberries, apricots, have all been tried and are tasty! Enjoy. 🍓
Ingredients For The Strawberry Layer
- 200 g./7 oz. of wild strawberries, store bought works too!
- 2 handfuls of rose petals or 2 tbsp of rose water.
- Please don’t use store bought rose water most are essential oils(not the 100% grade) mixed with water, or do your research first! Use fresh rose petals if using roses and make sure they weren’t grown in polluted areas or covered in pesticides!
- 3 tbsp confectioners sugar
- A large sprig of mint
Ingredients For The Rice Pudding
- 2 tsp vanilla extract(tbh just do it to taste I usually do 3)
- 125 g./4.5 oz. pudding rice
- short grain white rice is what I typically use but if you can splurge and buy pudding rice it’s delicious
- 800 ml./27 oz. whole milk
- I would recommend almond milk as the vegan replacement or rice milk but whatever you have on hand should work
- 250 ml./8.5 oz. heavy cream
- This is a bit more difficult to substitute, you can use coconut cream or make your own by letting full fat coconut milk settle at room temperature and skimming the cream once it rises to the top. You can also use blended silken tofu as well, medium and firm varieties work best!
- 50 g./2 oz. caster(regular) sugar
- If you’re using store bough strawberries, slice any large ones in half and keep the smaller ones whole. For wild strawberries, gently rinse and drain.
- Place the strawberries into a bowl with the rose petals or rosewater, the confectioners sugar, and the sprig of mint torn up into smaller pieces. Let it settle for around a half an hour to forty-five minutes for the flavors to combine.
- In a pan, mix the rice, cream, milk, vanilla, and sugar together.
- Place the pan on a medium heat and bring to a simmer, do not let it boil. Stir gently for approximately 30. minutes, until the rice is soft and tender and has absorbed most of the liquid. The pudding should be fairly liquid in texture, but it will thicken as it cools. Add a little more milk if it starts to look too thick before the rice is sufficiently cooked.
- Remove the mint from the strawberry mixture and stir to combine the flavors.
- Serve in a glass or bowl layering the strawberries and rice pudding to make a pretty parfait! Garnish with a few wild strawberries, fresh rose petals, and a small mint leaf. Or don’t garnish and just shove it in your face like I do!