This Rice Pudding Surprise offers a delightful twist on a classic comfort food. The base is a creamy, slow-cooked long-grain rice pudding made with skimmed milk and just a hint of sugar, resulting in a tender, custard-like texture. The “surprise” element comes from the topping: a fresh, blended mixture of thawed frozen strawberries mixed with vanilla frozen yogurt. This combination adds a bright, fruity acidity that cuts through the richness of the rice, creating a perfect balance of sweet and tangy flavors. It’s a light yet satisfying dessert that feels indulgent without being heavy. Ideal for a warm summer evening or a light family dinner, this dish is simple to assemble using pantry staples. The contrasting textures of the smooth rice pudding and the silky strawberry sauce make it visually appealing and deliciously refreshing.
Rice Pudding Surprise
Description
This Rice Pudding Surprise offers a delightful twist on a classic comfort food. The base is a creamy, slow-cooked long-grain rice pudding made with skimmed milk and just a hint of sugar, resulting in a tender, custard-like texture. The "surprise" element comes from the topping: a fresh, blended mixture of thawed frozen strawberries mixed with vanilla frozen yogurt. This combination adds a bright, fruity acidity that cuts through the richness of the rice, creating a perfect balance of sweet and tangy flavors. It&# 226;ÂÂs a light yet satisfying dessert that feels indulgent without being heavy. Ideal for a warm summer evening or a light family dinner, this dish is simple to assemble using pantry staples. The contrasting textures of the smooth rice pudding and the silky strawberry sauce make it visually appealing and deliciously refreshing.Ingredients
Directions
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Remove frozen strawberries from the freezer and allow them to thaw completely.
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In a 3-quart saucepan, combine the skimmed milk, long-grained rice, sugar, and a pinch of salt.
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Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally.
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Once boiling, reduce the heat to low, cover the saucepan, and simmer for 50 to 55 minutes.
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Stir the rice mixture occasionally during cooking until the rice is very tender and creamy.
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Pour the hot rice pudding into a large bowl and refrigerate for about one hour to cool.
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Meanwhile, drain any excess liquid from the thawed strawberries.
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Place the drained strawberries in a blender and blend on medium speed until completely smooth.
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Pour the strawberry puree into a small bowl.
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Allow the vanilla frozen yogurt to soften in the refrigerator for a few minutes to make it easier to mix.
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Stir 2 tablespoons of the softened frozen yogurt into the strawberry puree.
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Stir the remaining frozen yogurt into the cooled rice pudding mixture.
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Spoon the strawberry mixture into the bottom of 6 dessert glasses.
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Top the strawberry layer with the rice pudding mixture.
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Refrigerate until ready to serve if not serving immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 241.7kcal
- % Daily Value *
- Total Fat 2.0g4%
- Saturated Fat 1.1g6%
- Cholesterol 2.8mg1%
- Sodium 60.2mg3%
- Total Carbohydrate 47.4g16%
- Dietary Fiber 16.6g67%
- Sugars 16.3g
- Protein 11.3g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the rice pudding has cooled sufficiently before adding the frozen yogurt to prevent it from melting too quickly.
You can substitute fresh strawberries for frozen ones; if using fresh, you may need to reduce the sugar slightly depending on the sweetness of the fruit.
This dessert can be made up to 2 days in advance. Store covered in the refrigerator.
For a richer texture, you can use whole milk or half-and-half instead of skimmed milk.
Garnish with fresh mint leaves or a few whole strawberry slices for an elegant presentation.
