Arborio Rice Pudding with Macerated Strawberries

Irv Miller

Ingredients:

For the rice pudding:

5 cups milk
¾ cup Arborio rice
¼ cup granulated sugar
2 tablespoons vanilla extract

Macerated strawberries:

1 pint fresh strawberries (such as Florida or Driscoll’s)
2 teaspoons granulated sugar
2 teaspoons balsamic vinegar

Instructions:

Place the milk, sugar, rice and vanilla in a double boiler. Bring to a medium simmer and put on the lid. Cook for half an hour, stirring occasionally, until the rice pudding becomes thick and creamy, about 30 minutes.

While the pudding thickens, quarter the strawberries, place them into a bowl, stir to smash a few strawberries against the side to macerate; add the sugar and balsamic vinegar.

Remove rice pot from the heat and ladle to divide the rice pudding into bowls. Serve warm, at room temperature, or chilled. (It can be covered with plastic wrap on the surface of the pudding and then refrigerated up to 2 days.) You can stir in some extra milk if reheating it to achieve the original creamy consistency, if you’d like. To serve, spoon the macerated strawberries over top.