Ingredients
For the Rice Pudding:
2 cups water
1 Tablespoon unsalted butter
1/4 teaspoon coarse Kosher salt
1 cup Riceland Medium Grain White Rice
1 1/2 cups milk, divided
1/3 cup sugar
1 egg, lightly beaten
1 Tablespoon vanilla extract
Strawberry Compote, divided
For the Strawberry Compote:
2 cups strawberries, diced
1/3 cup sugar
1 Tablespoon lemon juice
1 Tablespoon vanilla extract
1 Tablespoon unsalted butter
6-8 large basil leaves (Keep whole)
2-3 basil leaves, chopped
Preparation
1. For the rice pudding: In a medium sauce pan over high heat, bring water, butter and salt to a boil.
2. Stir in the rice, and let the water return to a boil As soon as it comes to a boil, reduce the heat to low, place a lid on the pot and let simmer until all the water is absorbed, about 15-18 minutes.
3. While the rice is cooking make the strawberry compote.
4. Place the strawberries, sugar, lemon juice, vanilla and butter in a small sauce pan over medium heat. Cook, stirring occasionally, until the strawberries are soft and a sauce has begun to form, about 10-15 minutes.
5. Remove the strawberry mixture from the heat and stir in the 6-8 basil leaves, ensuring they do not fall apart in the mixture. Let the mixture steep for about 15 minutes.
6. Remove the basil leaves before stirring into the rice pudding mixture.
7. To finish the rice pudding: Once the liquid is absorbed, remove from the heat, and stir in 1 cup of milk, sugar and vanilla. Return to low heat and cook, stirring often, until the milk is absorbed, about 5 minutes.
8. Meanwhile, whisk together the remaining milk and egg. Once the milk and sugar mixture is absorbed, add the remaining milk and egg.
9. Return the rice pudding to low heat, and stir constantly, until the mixture is thick and creamy, about 2-3 minutes.
10. Remove from heat and stir in 1/2 of the strawberry compote mixture.
11. Divide evenly among 4-6 bowls and top with the remaining strawberry compote. Top with fresh chopped basil if desired.