Rice pudding with strawberries and pistachios

Rice pudding with strawberries and pistachios
Prep time
Cook time
Total time
Serves: 6
  • 1 tbs unsalted butter diced
  • 120g short grain rice
  • 21/4 cups pouring cream
  • 21/4 cups milk
  • 1 vanilla bean, split and seeds scraped
  • ½ cup of sweetener of choice (honey, maple, or stevia)
  • 2 egg yolks
  • 250 grams strawberries hulled and cut into wedges
  • 1 tsp icing sugar
  • Few drops of lemon juice
  • Coarsley chopped pistachios
  • Mint leaves to serve
  1. Place butter into big pot that has preheated , then melt butter and add rice and stir for a few minutes to coat rice in the butter .
  2. Add cream, milk, vanilla, and ⅓ of the sweetener and stir frequently for 10—15 mins.
  3. Whisk the egg yolks and remaining sweetener in a bowl till fluffy then stir into rice and stir frequently to prevent sticking. Keep stirring till thicken.
  4. Once thicken place in fridge to cool
  5. When ready to serve place strawberries, icing sugar and lemon juice in a bowl and toss to combine.
  6. Serve on top of rice pudding