Creamy Strawberry Rice Pudding – a delicious recipe with water, long-grain, salt, sugar, ground cinnamon, low-fat. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring 3 cups water to boil in heavy medium saucepan.
2
Add rice and salt.
3
Reduce heat to medium-low and simmer uncovered until rice is very tender and water is absorbed, stirring occasionally, about 20 minutes.
4
Add 1/3 cup sugar and cinnamon and stir to blend.
5
Add milk and simmer until mixture is very thick, stirring frequently, about 25 minutes.
6
Remove from heat.
7
Cool 10 minutes.
8
Stir in vanilla extract.
9
Cool to room temperature, about 2 hours.
10
Mix strawberries and remaining 3 tablespoons sugar in large bowl.
11
Let stand until juices form, at least 30 minutes.
12
(Rice pudding and strawberries can be prepared 4 hours ahead.
13
Cover and refrigerate separately.
14
Bring to room temperature before continuing.)
15
Stir yogurt and 2 cups strawberry mixture into rice pudding.
16
Transfer to large bowl.
17
Top with remaining strawberry mixture and serve.
399
kcal
Calories
4
g
Fat
67
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 cups water, 1 cup long-grain or medium-grain white rice, 1/2 teaspoon salt, 1/3 cup plus 3 tablespoons sugar, and more.
Yes, Creamy Strawberry Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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