Tuesday, November 13, 2012


3 1/2 cups milk
1/2 cup long-grain white rice
4 teaspoons sugar
1/2 teaspoon salt
1 pkg (10-oz) frozen sliced strawberries with syrup, thawed
1 1/4 cups vanilla frozen yogurt, slightly softened

In a 3-quart saucepan, heat milk, rice, sugar, and salt to a boil over medium-high heat.  Reduce heat to low; cover and simmer 50 to 55 minutes, stirring occasionally, until rice is very tender and mixture is creamy.  Pour rice mixture into large bowl; refrigerate until well chilled.

Meanwhile, drain syrup from strawberries; reserve for use later.  In a blender at medium speed or in a food processor with a knife blade attached, blend strawberries until pureed.  Pour puree into a small bowl. Stir 2 tablespoons of the frozen yogurt into the strawberry puree. 

Stir the remaining frozen yogurt into the rice mixture.  Spoon the strawberry mixture evenly into six 8-ounce dessert glasses or bowls.  Top with the rice pudding mixture. Refrigerate if not serving right away.

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