Riso Al Latte Rice and Milk with Strawberries
Indulge in the creamy comfort of Riso Al Latte Rice and Milk with Strawberries, a classic Italian-inspired dessert that combines the silky richness of Arborio rice simmered in whole milk with the fresh, vibrant sweetness of ripe strawberries. Flavored with a touch of vanilla and a hint of sugar, this luscious rice pudding boasts a perfectly soft yet creamy texture that melts in your mouth. Topped with juicy, lightly sugared strawberries and a sprig of mint, this elegant dish can be served warm or chilled, making it a versatile treat for any season. Whether you're looking for a crowd-pleasing dessert or a cozy weeknight indulgence, this recipe is a harmonious blend of simplicity and sophistication. Perfect for lovers of rice pudding and Italian desserts, this recipe is sure to be a standout on your table!
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Recipe Information
Ingredients
- 150 grams Arborio rice
- 1 liter Whole milk
- 50 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 250 grams Fresh strawberries
- 1 tablespoon Powdered sugar (optional)
- 5 leaves Mint leaves (optional, for garnish)
Instructions
Rinse the Arborio rice under cold water to remove excess starch. Set aside.
In a medium saucepan, bring the whole milk to a gentle simmer over medium heat. Do not let it boil.
Stir in the Arborio rice, granulated sugar, vanilla extract, and a pinch of salt. Reduce the heat to low.
Cook the rice mixture over low heat, stirring frequently to prevent sticking, until the rice is tender and has absorbed most of the milk. This should take about 25-30 minutes. The mixture should be creamy but not overly thick.
While the rice is cooking, hull and chop the fresh strawberries into small pieces. Reserve a few whole strawberries for garnish, if desired.
Optional: In a small bowl, toss the chopped strawberries with the powdered sugar to enhance their natural sweetness.
Once the rice is fully cooked, remove it from heat and allow it to cool slightly. It can be served warm or chilled, depending on your preference.
To serve, divide the rice pudding into individual bowls or dessert glasses. Top each portion with the chopped strawberries and garnish with a mint leaf and a whole strawberry, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 537 mg | 23% | |
| Total Carbohydrate | 167.4 g | 61% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 119.7 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 1328 mg | 102% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 1982 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
