Strawberry and Cinnamon Rice Pudding with Buttermilk

Treat yourself and the family with this delicious Strawberry Cinnamon Rice Pudding with Buttermilk recipe.This easy rice pudding is the perfect use of those first sweet strawberries of the season. It’s simple yet flavorful, and light yet tastes rich and decadent. Make this dessert when you have a container of the ripest strawberries just begging to be enjoyed!

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Servings Prep Time Cook Time
4people 15minutes 40minutes
Servings Prep Time
4people 15minutes
Cook Time
Servings: people
Servings: people
  1. Pre-heat the oven to 350 degrees F. Use butter to grease an 8x8 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.
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