Prep Time: 10 minutes
Total Cook Time: 3 hours 40 minutes
Rice pudding is a dish found in myriad iterations all over the world. The premise is simple: rice cooked in liquid and sweetened. The natural starches in the rice thicken the liquid to create a rich pudding. While many rice pudding recipes are as simple as that, we wanted to bring a few extra ingredients to the table to really make this dish shine. In our recipe, we call for coconut milk in addition to regular milk to soften the rice and add an additional layer of flavor. We also utilize ground ginger and vanilla extract to add sweet and complex aromas, and fresh macerated strawberries tossed with lemon zest add a bright pop of citrus flavor. Finally, for some textural contrast, we sprinkle our rice pudding with crunchy toasted, sliced almonds.
- 2 cups whole milk
- 1 (14.5 oz) can full-fat coconut milk
- ½ cup granulated sugar, plus 2 tbsp, divided
- ¼ tsp salt
- ½ cup white rice
- 2 tsp vanilla extract
- ¼ tsp ground ginger
- 1 ¼ cups hulled and quartered strawberries
- ½ tsp lemon zest
- 1/2 cup toasted, sliced almonds
SLOW COOK Settings
HIGH for 2 hours
Starch: 0 minutes
Whisk together whole milk, coconut milk, granulated sugar, salt, vanilla, and ginger in a large bowl until sugar is dissolved.
Stir in rice and then pour the mixture into a Suvie pan.
Cover pan with foil and insert into the upper right zone of your Suvie. Input Slow Cook settings.
Once the rice has finished cooking, remove pan from heat and whisk vigorously to incorporate.
Remove any large uncooked clumps of rice that remain.
Let pudding cool to room temperature, about 2 hours. Pudding can be served cold or at room temperature. To serve cold, cover cooled pudding with plastic wrap, pressing plastic to the surface of the pudding, and refrigerate for 2 hours. This will prevent a skin from forming on top of the pudding.
About 20 minutes before serving, toss strawberries and lemon zest with 2 tbsp sugar and let sit for 20 minutes, stirring occasionally, until juicy and soft.
Divide rice pudding between 6 bowls, top with macerated strawberries and toasted almonds.
Few coffee's pair better with strawberries than good quality Ethiopian Yirgacheffe. Try serving a cup of steaming hot or ice cold Yirgacheffe to really bring out those fruit flavors.