Justins Favorite Pudding With Strawberry Sauce Recipes

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CREAMY RICE PUDDING WITH THE QUICKEST STRAWBERRY JAM



Creamy Rice Pudding with the Quickest Strawberry Jam image

Provided by Jamie Oliver

Categories     dessert

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 7

2 pounds strawberries, hulled, washed and drained
1/2 cup sugar
5 cups organic whole milk
7 ounces medium-grain rice
2 tablespoons vanilla sugar
2 ounces store-bought meringues, crumbled
Optional: a few wild strawberries, to serve

Steps:

  • Rice pudding is loved by everyone, and it's one of my favorite desserts. Proper feel-good food, it's gorgeous served on its own or with whatever fruit you've got knocking around. For me, though, the best way of eating it, especially in the summer, is really cold with hot strawberry jam. As an alternative, you can broil or roast peaches and plums to serve with it. Beautiful!
  • I used to make jam with my mum when I was a kid. For a lovely fresh strawberry taste, I now use less sugar and I don't cook it for quite as long as my mum used to. Any leftover jam will keep in the fridge for a couple of weeks if you store it in a jar rinsed with boiling water, but you'll probably find it gets eaten way before that! It's great served as a sauce alongside a tart, drizzled over ice cream or simply spread on a piece of toast or fresh bread.
  • Place the strawberries in a wide, stainless steel pan and sprinkle the sugar over the top. Scrunch the strawberries up with your hands, really pushing them between your fingers to pulp them up - the mixture will start to look like jam at this point. You want all the sugar to dissolve in the strawberry juice before you put the pan on the heat and bring it to the boil. Simmer for 20 to 30 minutes on a medium heat, and every 5 minutes or so come back to your jam to skim off the foam. Don't worry if it's still a bit liquid - it needs to be so you can swirl it into your rice pudding. Remove the pan from the heat and put aside. There you have it - beautiful, quintessential strawberry jam!
  • Meanwhile, place the milk, rice and vanilla sugar in a deep saucepan. Bring to a medium simmer and put on the lid. Cook for half an hour, stirring occasionally, until the rice pudding is thick, creamy, oozy and moist. If it ends up being a bit too thick, you can thin it down by adding a little more milk.
  • To serve, divide the rice pudding between your bowls. Spoon over a big dollop of your beautiful strawberry jam, then slowly swirl it in so it marbles and ripples through the rice pudding. Sprinkle over the meringue pieces and scatter with a few wild strawberries, if you like.
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

STRAWBERRY PUDDING DESSERT



Strawberry Pudding Dessert image

This is a chilled strawberry fruit dessert. Easy to make but hard to keep in the fridge for long.

Provided by Walt Drawl

Categories     Strawberry Desserts

Time 2h20m

Yield 12

Number Of Ingredients 6

2 pints fresh strawberries
2 ½ cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (5.1 ounce) package instant vanilla pudding mix
1 (8 ounce) container whipped topping (such as Cool Whip®)
1 (12 ounce) package vanilla wafer cookies (such as Nilla®)

Steps:

  • Hull strawberries and slice in 1/4-inch thick slices, about 3 slices per strawberry.
  • Mix whole milk, condensed milk, and pudding mix together in a bowl; condensed milk will sink to the bottom, so mix well. Fold in whipped topping without mixing too much.
  • Layer a 9x13-inch baking pan with 1/2 of the wafer cookies, followed by 1/2 of the strawberries. Pour in 1/2 of the pudding mixture over top. Repeat with a second layer of wafers, strawberries, and pudding.
  • Refrigerate to let dessert firm up before serving, 2 to 3 hours.

Nutrition Facts : Calories 384.1 calories, Carbohydrate 59 g, Cholesterol 16.2 mg, Fat 14.6 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 8.2 g, Sodium 330.2 mg, Sugar 35.1 g

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