The Pioneer Woman Tasty Kitchen
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Strawberry & White Chocolate Rice Pudding

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Level: Easy

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Description

There’s no need to make a special trip to the store to make this dessert—just look inside your cupboard and fridge.

Ingredients

  • 3-½ cups Whole Or Skim Milk
  • ½ cups Basmati Or Short-grain Rice, Rinsed And Drained
  • 2 Tablespoons White Sugar
  • 1 teaspoon Vanilla Essence
  • 3-⅝ ounces, weight Lindt White Chocolate, Chopped
  • 5  Strawberries, Chopped
  • 1 Tablespoon Pistachios, Sliced

Preparation

1. In a large nonstick saucepan, place the milk, rice and sugar. Bring it to a gentle boil and then turn it down to a simmer, stirring occasionally to keep it from sticking to the bottom of the pan, about 20-30 minutes (if it gets thick, add more milk).
2. Taste to check for doneness; the rice should be soft and plump. I like mine with a little bite and not too mushy.
3. Take the pudding off the heat and stir in vanilla essence and chopped white chocolate. Stir until the chocolate is melted.
4. Serve in small cups or bowls, and add strawberries and pistachios on top. Can serve immediately while still warm or chilled.

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