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Healthy family recipe: Rice pudding with strawberries

Here is an old family favorite recipe with a modern, healthy twist.

    by Liz Coover, RD, LDN, clinical dietitian, Healthy Weight Program at The Children's Hospital of Philadelphia
    Published 

Here is an old family favorite recipe with a modern, healthy twist. Fresh sliced strawberries top this treat for a sweet bite, and the combination of fruit and brown rice make this dish a good source of fiber.

Rice Pudding with Strawberries

Ingredients:

  1. 1 cup long-grain brown rice

  2. 1 ½ cups water

  3. 1 cup 1% Milk, divided into two ½ cups

  4. 1 egg yolk

  5. 1 tbsp. granulated sugar

  6. 1 tsp. ground cinnamon

  7. 1 tsp. vanilla extract

  8. 1 tsp. light butter spread

  9. 1 lb strawberries, sliced

Directions:

1. Add rice, 1 ½ cups water, and ½ cup milk in a medium saucepan, bring to a light simmer and cover with a lid for 30-45 minutes until rice is soft.

2. In a separate bowl, whisk together the egg yolk and the sugar.

3. After the rice is cooked, heat the remaining ½ cup of milk in the microwave for 45 seconds. While whisking the egg yolk mixture, gradually pour the heated milk into the bowl to temper the yolk.

4. Add the egg mixture into the pot with the cooked rice, on low heat mix until it becomes thick and creamy.

5. Remove from heat, add cinnamon, vanilla and the butter spread and stir to combine.

6. Serve warm or place in the refrigerator and serve cold topped with sliced strawberries.

Serves 4 (1 cup each)

Adapted from Vetri Foundation

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