Strawberry and Cinnamon Rice Pudding with Buttermilk
Servings Prep Time
4people 15minutes
Cook Time
40minutes
Servings Prep Time
4people 15minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Pre-heat the oven to 350 degrees F. Use butter to grease an 8×8 loaf pan, or other small baking dish.
  2. Hull the strawberries and cut them into small pieces. Place them in a small bowl and set aside.
  3. Combine the buttermilk, the sugar, and the lemon zest in a bowl and mix well. Scatter the risotto rice and strawberry pieces evenly across the buttered pan. Break the cinnamon stick in two pieces and place them separately in the strawberries and rice. Pour the milky liquid evenly on top.
  4. Bake in the pre-heated oven for around 30 minutes, or until the rice grains are very soft, and the top is crisp and browned. Check on it halfway, and again every five minutes. You may need to cover the dish with aluminium foil to prevent the top from burning.
  5. When ready, remove the pan from the oven and set aside for 5 minutes to cool slightly, before serving with the heavy cream.