Milk Rice Pudding With Rhubarb and Strawberries

  • Difficulty: Medium
  • 40 minutes
  • 2 servings

In the mood for a hearty dessert? Let’s try the milk rice pudding. It’s a classic. Only this time we want to upgrade big time. This is why we’ll top it not only with sweetened strawberries but also with an irresistible rhubarb and red wine sauce.

Ingredients Needed for Milk Rice Pudding With Rhubarb and Strawberries

6 strawberries, halved
6 tablespoons sugar
4 tablespoons red wine
1 rhubarb stalk, chopped
2 cups of milk
salt
nutmeg
3 teaspoons butter
5 ounces of rice
water
1 teaspoon vanilla extract
3 ounce mascarpone

How to Cook Milk Rice Pudding With Rhubarb and Strawberries

  1. Add the strawberries and 2 tablespoons of sugar to a smaller bowl and mix them. Set aside.
  2. Pour the wine into a pot over low heat and add 2 more tablespoons of sugar.
  3. Cook and stir until the sugar melts.
  4. Add the rhubarb and cook for 3-5 minutes. Set aside.
  5. Pour the milk into another pot over low heat.
  6. Add the remaining sugar, season with salt and nutmeg, then cook for 3-4 minutes while continually stirring. Set aside.
  7. Add the butter to yet another pot over low heat and melt it.
  8. Add the rice and stir in.
  9. Add 1/2 cup of water, stir, then simmer for 15 minutes.
  10. Add the sweetened milk and keep simmering for 3-5 minutes more.
  11. Add the vanilla extract and the mascarpone. Stir in until the mixture thickens.
  12. Serve warm or lukewarm, topped with sweetened strawberries and rhubarb sauce.

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