Beautiful in shades of pink, this is one of our seasonal versions of a dessert classic.
Serves 4–6
1 cup Arborio rice
2 cups milk
½ cup sugar
½ teaspoon vanilla extract
¼ teaspoon cinnamon (optional)
½ cup pre-whipped heavy cream
2 teaspoons dried strawberries, crushed into a powder*
1 teaspoon dried hibiscus, crushed into a powder*
Fresh strawberries for garnish (optional)
INSTRUCTIONS
Rinse the rice under cold water until the water runs clear.
In a medium-size saucepan, combine rice, milk, and sugar.
Bring the mixture to a gentle boil over medium heat, then reduce the heat to low. Cover and simmer for 20–25 minutes or until the rice is cooked and the mixture has thickened.
Stir in the vanilla extract and cinnamon (if using).
Remove from heat and let it cool slightly. The pudding will continue to thicken as it cools.
Fold in the whipped cream.
Combine the dried strawberry and hibiscus powders and fold into the rice pudding.
Serve warm or chilled and garnish with fresh strawberries.
*Strawberries can be dried in a dehydrator, in an oven set to 135° F for 10 hours, or purchased commercially. Dried hibiscus flowers can be found at Mexican grocery stores such as Fiesta Mart. Crush in a coffee grinder or mortar and pestle.
Anastacia Quiñones-Pittman is the James Beard Foundation award-winning chef at José on Lovers.
