Vanilla Rice Pudding

Strawberries and Candied Walnuts

Pastry Chef Rachel Sundet of Mamaleh’s Delicatessen | Cambridge, MA

Adapted by StarChefs | May 2021

INGREDIENTS:

Rice Pudding:
4 cups whole milk 
70 grams granulated sugar, plus more to taste
100 grams long grain rice, like Carolina Gold or Jasmine 
Pinch of nutmeg 
Pinch of cardamom 
Pinch of salt, plus more to taste 
1 tablespoon vnlla Extract Co. All Natural Pure Vanilla Extract 

Roasted Strawberries:
1 pound strawberries 
2 tablespoons granulated sugar
1 teaspoon vnlla pure vanilla extract 
Pinch of salt
Lemon juice, optional 

Candied Walnuts:
240 grams lightly toasted walnuts 
60 grams powdered sugar 
Pinch of sea salt 
15 grams egg whites
½ teaspoon vnlla pure vanilla extract 

Assembly:
Fresh whipped cream, optional

METHOD:

For the Rice Pudding:
Add 3 ¾ cups milk and the rest of the ingredients, except the pure vanilla extract, to a heavy bottomed pot and cook on low to medium heat. Stir often to make sure the sugar dissolves and that the rice cooks evenly, not burning on the bottom of the pan. Simmer on low until the rice is tender and the milk has thickened - the texture should still be a bit loose. As the rice pudding cools, the mixture will tighten up and thicken further. Once cool, add the vanilla extract. Check for seasoning and add salt or sugar to taste. If the pudding seems too thick, add a little of the reserved ¼ cup of milk to achieve your desired consistency. This recipe makes six, four ounce servings.

For the Roasted Strawberries:
Preheat the oven to 375 F. Hull and roughly chop the strawberries. Add the strawberries to an oven-proof casserole dish, and roast for about 10-15 minutes. You want the juices to start to come out of the berries and concentrate, and the fruit to start to take on some color. Sprinkle the sugar over the berries and return to the oven for another 5 minutes. The berries are done when the sugar is dissolved, and the juice is bubbling and syrupy in consistency. Let cool and add the vanilla extract and salt. If the berries are very sweet, add a squeeze of lemon juice.

For the Candied Walnuts:
Preheat the oven to 300°F and line a small baking sheet with parchment paper. Mix together the walnuts, powdered sugar and sea salt in a small bowl. Add just enough egg white to hydrate the sugar and help the mixture come together. Add the vanilla and spread the mixture onto the parchment. Bake in the oven for about 6-10 minutes just until the nuts dry out and set. 

For the Assembly:
Divide the rice pudding into bowls. Spoon the strawberries over the pudding and top with candied walnuts. If you like, a little fresh whipped cream is a nice touch too! Enjoy!

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