in Dessert Recipes

Rice pudding with strawberry-rhubarb sauce

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Ingredients for 4 servings:

  • 700 ml milk, low-fat
  • 3 drops butter-vanilla flavoring
  • 200 g rice pudding, dry
  • Sweetener, liquid
  • 4 stalk(s) rhubarb, cleaned
  • 100 ml apple juice, without sugar
  • 400 g strawberries, cleaned

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Bring the milk and vanilla extract to a boil, stir in the rice pudding, and simmer over low heat for about 30 minutes. Season with sweetener to taste and let cool. Cut the rhubarb into small pieces and the strawberries into quarters. Cook the rhubarb pieces in apple juice for about 5 minutes. Fold in the strawberry quarters and season with sweetener to taste. Serve the rice pudding with lukewarm strawberry-rhubarb sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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