Strawberry Rice Pudding
Soft rice slowly cooked in milk and swirled with mashed strawberries. No added sugar.
- prep
- 5 min
- cook
- 30 min
- total
- 35 min
- serves
- 4
- level
- easy
This is a gentle, old-fashioned rice pudding, rice cooked slowly in milk until it turns thick and creamy, finished with a swirl of mashed strawberry instead of any added sugar.
It works just as well served chilled as warm, which makes it an easy one to make ahead for a snack later in the week.
If your little one is still earlier in the journey, start with our Baby's First Foods guide.
Part of our 40 toddler meal ideas list.
method
Combine the rice and milk in a saucepan, and bring to a gentle simmer over medium-low heat.
Cook, stirring often, for 25 to 30 minutes, until the rice is completely soft and the mixture has thickened into a creamy pudding.
Stir in the vanilla if using.
Let the pudding cool slightly, then swirl through most of the mashed strawberries, saving a little to spoon on top.
Let it cool to just warm or fully cool before serving.
chef's tips
- Mash the strawberries thoroughly; small firm seeds and pieces are easier to manage once the fruit is fully broken down into a smooth mash.
- No added sugar is needed here. The strawberries bring plenty of natural sweetness, and milk-cooked rice already has a mild sweetness of its own.
- Stir the rice often while it cooks, especially toward the end, so it does not catch or stick on the bottom of the pan.
- This is nice served either warm or chilled, so it is a flexible make-ahead option for a snack later in the week.