← All recipes

🍰 Rice Pudding with Fresh Strawberry Compote

221 kcal · 30 min · 4 servings

Rice Pudding with Fresh Strawberry Compote Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the lemon thoroughly and dry it.
  2. 2. Grate 1 teaspoon of fine zest from the lemon.
  3. 3. Cut the lemon in half.
  4. 4. Squeeze some juice from one of the lemon halves.
  5. 5. Add the milk, rice, lemon zest, and a pinch of salt to a pot.
  6. 6. Bring the mixture to a boil.
  7. 7. Reduce the heat to low.
  8. 8. Cover the pot.
  9. 9. Cook the rice for 25 to 30 minutes on low heat.
  10. 10. Stir the rice occasionally.
  11. 11. Gently wash the strawberries in a bowl of water.
  12. 12. Pat the strawberries dry with kitchen paper.
  13. 13. Remove the green stems from the strawberries.
  14. 14. Halve or quarter the strawberries depending on their size.
  15. 15. Place about one-third of the strawberry pieces into a tall container.
  16. 16. Add 1 tablespoon of maple syrup to the strawberry pieces.
  17. 17. Puree the mixture finely with a hand blender.
  18. 18. Transfer the puree into a bowl.
  19. 19. Add the remaining strawberry pieces to the puree.
  20. 20. Add some lemon juice to the strawberry mixture.
  21. 21. Mix everything well.
  22. 22. Chop the pistachio kernels coarsely.
  23. 23. Stir the remaining maple syrup into the finished rice pudding.
  24. 24. Let the rice pudding cool down slightly.
  25. 25. Serve the rice pudding on plates.
  26. 26. Add the strawberry compote on top.
  27. 27. Sprinkle the chopped pistachios over the dish.
  28. 28. Serve the dish.

Nutrition per serving