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Print This Strawberry Rhubarb Recipe

Strawberry Rhubarb Rice Pudding Recipe

Strawberry Rhubarb Rice Pudding made simple.
Strawberry Rhubarb rice pudding recipe, a classic, creamy rice pudding recipe.
It is simple to make, uses the most basic of ingredients (milk, rice, and sugar), and tastes good.
2 cups sliced strawberries
3/4 cup plus 1 tablespoon sugar, divided
2/3 cup mixed berry juice
1 1/2 cups chopped rhubarb
3 1/2 cups water, divided
2 cups whole milk
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
2 tablespoons butter
1 cup uncooked medium-grain rice
1/2 teaspoon vanilla extract
1/4 cup (2 ounces) cream cheese

Stove Temp: medium
Recipe Cooking Time:
Pan Type: saucepan - dutch oven

Strawberry Rhubarb Rice Pudding Directions

Combine strawberries and 1 tablespoon sugar in a small bowl. Set aside.

Combine juice and 1/4 cup sugar in a small saucepan over medium-high heat. Bring to a boil, cook 7 minutes or until slightly thickened.
Stir in rhubarb, cook 7 minutes. Let cool.

Melt butter in a medium saucepan, add rice to pan and cook 1 minute, stirring constantly. Add 3 1/2 cups of water and bring to a boil, reduce heat and simmer until all water is absorbed.

Combine milk, remaining 1/2 cup sugar, salt, and nutmeg in a separate saucepan; bring to a simmer (do not boil). Stir the milk mixture frequently using a heatproof rubber spatula or wooden spoon to prevent the rice from sticking to the bottom of pan. Add milk mixture, 1/2 cup at a time, stirring constantly until each portion of milk is absorbed before adding the next (about 30 minutes total). Stir in vanilla, cook 1 minute.
Remove from heat, stir in cream cheese until it has completely melted. Place about 1/2 cup rice pudding in each of 6 bowls.
Top each serving with 2 tablespoons rhubarb mixture and 1/4 cup sugared strawberries.

Recipe Serves: about 6

Nutrition facts for Strawberry Rhubarb Rice Pudding:
Serving Size 383 g
Amount Per Serving Calories 254
Calories from Fat 91
Total Fat 10.1g 15%
Saturated Fat 6.1g 31%
Cholesterol 29mg 10%
Sodium 193mg 8%
Potassium 292mg 8%
Total Carbohydrates 39.4g 13%
Dietary Fiber 4.2g 17%
Sugars 37.0g
Protein 4.0g
Vitamin A 7% Vitamin C 52% Calcium 14% Iron 3%

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.

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