Strawberry Rice Dessert Recipes

LEFTOVER RICE DESSERT WITH STRAWBERRIES

Leftover Rice Dessert with Strawberries image

Leftover white rice makes a surprisingly yummy dessert; just add in whipped cream, sugar, strawberries, and some chocolate for a quick treat.

Provided by Tinkerbell

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 10m

Yield 4

Number Of Ingredients 6

Ingredients

1 ½ cups sliced fresh strawberries
1 teaspoon white sugar, or more to taste
1 cup heavy cream
2 teaspoons vanilla sugar
2 cups cold, cooked rice
1 tablespoon grated milk chocolate

Steps:

Combine strawberries and sugar and set aside to macerate.
Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Fold in macerated strawberries and rice. Sprinkle with grated chocolate.

Nutrition Facts : Calories 353.9 calories, Carbohydrate 33.4 g, Cholesterol 82.1 mg, Fat 23.2 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 14.2 g, Sodium 26.1 mg, Sugar 5.5 g

STRAWBERRY RICE DESSERT

Strawberry Rice Dessert image

A snowy wreath of creamy rice pudding crowned with a pretty red strawberry filling makes this dessert a colorful Christmas classic. It's also nice layered in parfait glasses and garnished with green mint leaves.

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1/2 cup uncooked long grain rice
1-3/4 cups cold milk, divided
1/2 teaspoon salt
1 package unflavored gelatin
1/2 cup sugar
1 cup heavy whipping cream, whipped
FILLING:
2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
2 tablespoons cornstarch
1 tablespoon lemon juice

Steps:

In a saucepan, combine the rice, 1-1/2 cups milk and salt. Bring to a boil over medium heat, stirring frequently. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender., In a microwave-safe bowl, sprinkle gelatin over remaining milk; let stand for 1 minute. Stir in sugar. Microwave on high for 45 seconds; stir. Let stand for 1 minute or until gelatin and sugar are completely dissolved. Stir into hot rice. Transfer to a bowl. Refrigerate until chilled, about 1 hour. Fold in the whipped cream. Spoon into a 5-cup ring mold coated with cooking spray. Refrigerate for at least 2 hours or until firm., Meanwhile, drain the strawberries, reserving 1 cup juice. In a saucepan, combine cornstarch and reserved strawberry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cool for 10 minutes. Add strawberries and stir to coat. Refrigerate until chilled. Invert rice mold onto a serving platter and unmold. Fill center with strawberry mixture. Garnish with mint if desired.

Nutrition Facts : Calories 293 calories, Fat 10g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 244mg sodium, Carbohydrate 48g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.

CREAMY STRAWBERRY RICE PUDDING

Creamy Strawberry Rice Pudding image

Categories Rice Dessert Yogurt Strawberry Chill Bon Appétit

Yield Serves 6

Number Of Ingredients 9

Ingredients

3 cups water
1 cup long-grain or medium-grain white rice
1/2 teaspoon salt
1/3 cup plus 3 tablespoons sugar
1/2 teaspoon ground cinnamon
2 cups low-fat (1 %) milk
1 teaspoon vanilla extract
2 12-ounce baskets strawberries, hulled, sliced
1 8-ounce container low-fat (1 1/2 %) vanilla yogurt

Steps:

Bring 3 cups water to boil in heavy medium saucepan. Add rice and salt. Reduce heat to medium-low and simmer uncovered until rice is very tender and water is absorbed, stirring occasionally, about 20 minutes. Add 1/3 cup sugar and cinnamon and stir to blend. Add milk and simmer until mixture is very thick, stirring frequently, about 25 minutes. Remove from heat. Cool 10 minutes. Stir in vanilla extract. Cool to room temperature, about 2 hours.
Mix strawberries and remaining 3 tablespoons sugar in large bowl. Let stand until juices form, at least 30 minutes. (Rice pudding and strawberries can be prepared 4 hours ahead. Cover and refrigerate separately. Bring to room temperature before continuing.)
Stir yogurt and 2 cups strawberry mixture into rice pudding. Transfer to large bowl. Top with remaining strawberry mixture and serve.

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