Strawberry & White Chocolate Rice Pudding

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   1. In a large nonstick saucepan, place the milk, rice and sugar. Bring it to a gentle boil and then turn it down to a simmer, stirring occasionally to keep it from sticking to the bottom of the pan, about 20-30 minutes (if it gets thick, add more milk).

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   2. Taste to check for doneness; the rice should be soft and plump. I like mine with a little bite and not too mushy.

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   3. Take the pudding off the heat and stir in vanilla essence and chopped white chocolate. Stir until the chocolate is melted.

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   4. Serve in small cups or bowls, and add strawberries and pistachios on top. Can serve immediately while still warm or chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.