Creamy rice pudding
with the quickest strawberry jam
45 mins
Not Too Tricky
serves 6
About the recipe
Strawberries, I love ’em! When they’re in season, run and get them because you can’t fake that magnificent flavour. For an easy, dreamy dessert fit for sharing with a party of pals, I’m using the season’s joyful sweet treats of summer to elevate creamy rice pudding with some homemade strawberry jam. It’s a stunning dinner party dessert served up on a platter for sharing.
Ingredients
JAM
1kg strawberries
150g golden caster sugar
150ml Pimm’s
1 bay leaf
1 orange
RICE PUDDING
200g pudding rice
1.2 litres organic whole milk
2 heaped tablespoons golden caster sugar
1 vanilla pod
1 heaped tablespoon crème fraîche
TO SERVE
optional: a few wild strawberries
50g ready-made meringue
optional: a handful of edible flowers
Top Tip
LEFTOVER LOVE
Any leftover jam will keep in the fridge for up to a week, but you’ll probably find it gets eaten way before that! It’s great served as a sauce alongside a tart, drizzled over ice cream or pancakes, shaken into a cocktail or simply spread on a piece of toast or fresh bread.
EASY SWAP
To make the jam alcohol-free, simply swap the Pimm’s for water.
Recipe adapted from Jamie at Home by Jamie Oliver, published by Michael Joseph ⓒ Jamie Oliver Enterprises Limited (2007 Jamie at Home).
Method
Strawberries, I love ’em! When they’re in season, run and get them because you can’t fake that magnificent flavour. For an easy, dreamy dessert fit for sharing with a party of pals, I’m using the season’s joyful sweet treats of summer to elevate creamy rice pudding with some homemade strawberry jam. It’s a stunning dinner party dessert served up on a platter for sharing.
Wash and hull the strawberries, then place in a pan with the caster sugar, Pimm’s and bay, then speed-peel in a couple of strips of orange peel. Cook on a medium heat for around 30 minutes, stirring regularly.
Tip the rice into a large wide non-stick casserole pan on a medium-low heat, pour over the milk, then stir in the golden caster sugar. Halve the vanilla pod and scrape out the seeds, adding both the seeds and pod to the pan. Leave to simmer gently for 30 minutes, or until tender and oozy, stirring regularly.
Hull the wild strawberries (if using), and place in a small bowl.
When the time’s up on the jam, use a potato masher to carefully mash the strawberries on one side of the pan, then stir them back through the rest – this will give you a nice mixture of chunky and puréed. Remove and discard the bay leaf and orange peel, and switch off the heat.
Stir the crème fraîche through the rice pudding, then pour onto a serving platter. Top with a good few tablespoons of the jam (save the rest for another day), then use a spoon to ripple it through the rice pudding. Break over the meringues and scatter over the wild strawberries (if using), to finish. Decorate with edible flowers, if you like, then tuck in.
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