Makes 4 servings
Recipe and photo courtesy of California Strawberry Commission
The Rice:
1 c. whole milk
1 c. whipping cream
½ c. condensed milk
1 t. vanilla extract
1 c. long grain rice
2 c. of water
1 cinnamon stick
In a small bowl, stir together milk, whipping cream, condensed milk and vanilla extract; set aside. Under running water, rinse the rice until the water stops running cloudy. Add rinsed rice to a pot with the two cups of water and cinnamon. Cook over medium heat. When it reaches a boil, reduce heat to low and cook, covered, for 15 minutes. Stir the milk mixture into the rice and cook for an additional 5 minutes. Let cool completely.
The Strawberry Sauce:
3 c. chopped strawberries
½ c. 100% orange juice
¼ c. sugar
4 strawberries, cut in half for garnish
4 mint leaves
In blender, puree 1½ cups of strawberries with the orange juice and sugar; stir in the remaining chopped strawberries.
In individual cups, spoon a layer of rice pudding followed by a layer of the strawberry sauce; repeat one more time and garnish with strawberry halves and mint leaves.