Rice Pudding with Strawberries

Ingredients

• 300 g Strawberries
• 100 ml strawberry juice
• 2 packets vanilla sugar
• 1 tbsp honey
• 1 tbsp Cornstarch
• 50 g round grain rice
• 175 ml milk
• 1 tsp grated lemon zest
• a pinch salt
• whipped cream (for finishing)

Instructions

1. 1.

   Wash, dry, and quarter the strawberries. Boil the juice with 1 packet of vanilla sugar in a pot, stir in honey. Add berries, bring to boil again, then simmer for 1–2 minutes over low heat. For thickening, whisk cornstarch with a little water until smooth, add to the berry mixture, boil briefly and let thicken. Set aside to cool.

2. 2.

   Combine rice with milk, remaining vanilla sugar, lemon zest, and salt in an oven-safe pot. Bring to a boil, then simmer covered for about 10 minutes over low heat. Transfer to a preheated oven at 120 °C (convection 100 °C; gas: level 1) and bake covered for approximately 30–40 minutes.

3. 3.

   If the rice is too thick, stir in a little cream. Divide the milk rice into bowls and top with the strawberry compote. Serve warm or cold.