Milk Rice Pudding with Rhubarb and Strawberries

Rinse rice under cold water until the water runs clear.

Combine rice, milk, sugar, vanilla extract, and salt in a saucepan.

Cook over medium heat, stirring frequently, until the mixture begins to simmer.

Reduce heat to low and cover, cooking for 20-25 minutes until rice is tender.

In a separate saucepan, combine chopped rhubarb, strawberries, lemon juice, and water.

Cook over medium heat until the rhubarb breaks down and the mixture thickens, about 10 minutes.

Stir in cornstarch mixed with a little water to thicken further, cooking for an additional 2-3 minutes.

Remove the rice pudding from heat and stir in butter and cinnamon.

Let the pudding cool slightly before serving.

Spoon the rhubarb-strawberry mixture over the rice pudding.

Whip heavy cream with powdered sugar until soft peaks form.

Top each serving with whipped cream and garnish with mint leaves.

Serve warm or chilled, as preferred.

Spice Level:

Allergens