Recipes

Creamy rice pudding with early summer strawberries makes for a delicious and comforting dessert.

Prep Time: 20-minutes

Cook Time: 40-minutes

Servings: 6

Ingredients

• 2 cups of True Origin Foods Organic Sushi Rice
• 6 cups milk
• ½ vanilla bean, split lengthwise (or 2 tsp vanilla extract)
• ½ cup sugar
• 1 cup strawberries, thickly sliced
• Pinch of salt

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Directions

In a mesh strainer, rinse and clean rice under cold water for 1 minute. Transfer to a large saucepan and add milk and salt.

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With a burner at medium high, bring rice and milk to a simmer. Scrape the seeds from the vanilla bean and add to the saucepan along with the hallowed vanilla bean pod. Cook until rice is tender, stirring frequently to prevent the rice from sticking to the bottom of the pan (at least 20 minutes).

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Remove the rice from the heat and gently fold in sugar.

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Transfer the rice to a large bowl set inside a larger bowl of ice water and stir until cool, about 5 minutes, or place in freezer for 5-7 minutes. Discard the vanilla bean if used.

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In six glasses, divide half the strawberries for the first layer, add the rice pudding to each glass, and top with the remaining strawberries to serve.