Carolina Gold Rice Pudding with Strawberries
About the recipe
Carolina Gold rice is a medium-grain, aromatic rice from the South Carolina Lowcountry. When stirred, it releases starch similarly to Arborio rice, which makes it a perfect substitute in risotto and rice pudding. While rice pudding is commonly served chilled, I highly recommend eating this one when warm, when the creamy, flowing texture of the rice is enhanced.
Hands On Time: 1 hour and 15 minutes
Total Time: 1 hour and 15 minutes
1 1/2 cups quartered and hulled strawberries
1 1/2 cups plus 3 tablespoons sugar
Zest and juice of 1 lime
2 1/8 teaspoons kosher salt
2 cups water
1 cup Carolina Gold rice
2 1/4 cups whole milk
1 vanilla bean, seeds scraped
1 cinnamon stick
2 1/4 cups heavy cream
Fresh mint, for serving
In a medium bowl, combine the strawberries with 3 tablespoons of the sugar, the lime zest and lime juice, and 1/8 teaspoon of the salt. Stir to combine and let sit at room temperature while preparing the rice pudding.
In a large pot or Dutch oven with a lid, combine the water, rice and remaining 2 teaspoons salt. Bring to a simmer over medium heat, stirring occasionally. Cover and reduce the heat to low. Cook, stirring occasionally until the water has mostly been absorbed and the rice is slightly al dente, about 15 minutes.
Stir in the milk, remaining 1 1/2 cups sugar, vanilla bean seeds and pod, and cinnamon. Increase the heat to medium-low and cook, uncovered and stirring occasionally, until the liquid has been absorbed, about 25 minutes. Stir in the heavy cream and continue to cook, stirring occasionally, until the pudding is thick and creamy and the rice is tender, about 25 minutes longer. Serve warm or chilled, topped with the strawberries and fresh mint.