Rice Pudding with Strawberry Jam

By LisaMK

This recipe is from Food and Wine magazine, inspired by Jamie Oliver. Make this low-fat by replacing the sugar, milk and meringue cookies with low-fat alternatives.

Ingredients

• 2 lbs strawberries, hulled, plus 6 strawberries, hulled and thinly sliced
• 1/2 c plus 2 tbs sugar, Stevia is a good low-fat replacement
• 5 c milk, 2%
• 1 c basmati rice or medium-grain rice
• 1/2 vanilla bean, split and seeds scraped
• 6 small meringue cookies, coarsely crushed

Preparation

Step 1

In a large skillet, combine the whole strawberries with 1/2 c of sugar. Using your hands, squeeze together the strawberries and the sugar into coarse chunks. Let stand until the sugar has dissolved into the juices, about 10 mins. Bring strawberry mixture to a simmer and cook over moderately low heat, skimming off foam that forms at the top. Simmer for about 25 mins until the sauce is slightly thickened.
In a large saucepan, combine the milk with the rice, vanilla bean, seeds and the remaining 2 tbs sugar. Bring to simmer. Cover saucepan and cook over low heat,stirring occasionally, until rice pudding is thick and creamy, about 30 mins. Remove the vanilla bean.
Spoon the rice pudding into bowls and top with strawberry jam. Using a spoon, swirl the jam into the rice pudding. Sprinkle with the sliced strawberries and crushed meringue cookies and serve.