For this recipe, I wanted to try it because I love the mellowness of the rice pudding, and the ease of his strawberry jam. I ate it for dessert the first night, but every morning after that ate it for breakfast (sans the meringue bits) until we finished it off. I love it for that reason, that it's definitely not too sweet to eat early in your day.
Rice Pudding with Strawberry Jam and Meringue Crunch
Serves: 8 Time: 45 minAdapted from Jamie Oliver
5 cups organic whole milk
7 oz medium grain white rice
2 tbsp vanilla sugar
Quick Strawberry Jam:
2 lbs strawberries, rinsed and hulled
1/2 cup sugar
2 oz store bought meringues, crumbled
Make the Rice Pudding:
In a deep saucepan, add milk, rice, and vanilla sugar. Stir to combine, and set heat to medium. Bring mixture to a simmer, and cover with a lid. Stir occasionally. Cook for half an hour or until it is creamy and thick. Turn off heat, set aside.
Make the Jam:
In a stainless steel pan, add strawberries. Break up strawberries with your hands until it resembles jam. Turn heat to medium, and bring to a simmer. Add sugar. Stir occasionally and cook for 30 minutes, or until bubbly and slightly thickened. Turn off heat, set aside.
Scoop rice pudding into a dish, layer with strawberry jam, and finish with meringue bits. Serve either hot or cold, tastes amazing either way.