The young kids love this dairy free fruit rice pudding flavor. It's very easy to enjoy and both fruits retain their lively fresh taste. Eat this one straight up, try it served cold with granola or other berries on top or heat it up and eat it as an oatmeal substitute with a sprinkling of brown sugar and a splash of coconut milk. It is low in sugar so the parents like it even more than the kids do.
What you will need:
2 medium sized pots with lids, a strainer that sits inside of a bowl, a wire whisk, a long metal spoon, a rubber spatula, an immersion blender, a hand held pastry cutter or potato masher, a 2nd small bowl, measuring spoons, cups or kitchen scales (if you have one), a heat proof/food safe container with lid
35 oz fresh or frozen strawberries
20 oz of banana (gross weight when still in the skin)
15 oz Calrose medium grain rice
11 oz brown sugar
1 + 7 oz coconut milk (14 oz in a regular can)
1/8 tsp ground nutmeg
1/4 tsp ground cinnamon
Place the Calrose rice in the strainer that sits inside a bowl. Rinse the rice under water and drain. Repeat 2 more times. Set aside to strain.
In a medium sized pot place the strawberries, 1 cup of water and 8 oz of brown sugar. Place pot over a medium heat and bring to a medium boil, covered. Reduce the heat to simmer and allow the strawberries to continue to cook for another 15 minutes.
In a small bowl, place the fruit from the banana. Using a pastry cutter or potato masher (a fork if you have neither), break the banana down until it is in small pieces. I don't puree the banana because I like the color and texture of bright little banana pieces all the way through the pudding. Mix in 1 cut of water. Set aside.
In a second medium sized pot, place 32 oz of water and 1 oz of coconut milk. Place over medium heat and allow to come to a boil, covered. All the rinsed and drained Calrose rice. Stir to ensure that it isn't stuck to the bottom of the pot. Place the lid on the pot. Reduce the heat to the lowest setting possible. Set a timer for 20 minutes.
Using an immersion blender puree the strawberry sauce until smooth. Add in the banana mixture, 7 oz of coconut milk, 7 oz of water and the nutmed & cinnamon. Bring the pot back up to a medium boil. Reduce the heat to a simmer and allow to continue to cook, covered.
After 20 minutes, turn off the heat for the rice and allow the rice to continue to cook and to absorb more liquid for an additional 10 minutes. Covered. Now empty the hot cooked Calrose rice into the hot strawberry banana fruit sauce. Using a wire whisk, blend the rice into the sauce being sure to break up any clumps of hot cooked rice.
You can now empty your Strawberry & Banana Fruit Rice Pudding into a heat proof/food safe container. Cover and allow it to cool on the counter or on a wire rack for an additional 15 to 20 minutes. Now you can place it in the fridge to cool completely. It will keep for up to 2 weeks in the fridge, covered. Or, you may choose to portion and package some of your rice pudding into freezer grade containers to enjoy at a later date. Frozen, they will keep for months in the freezer.
Consult our How to Freeze & Thaw Blog Post for best results. Consult our Simply Fruit Rice Puddings: Basic Ingredients post and our Basic Cooking Instructions Blog Post for more tips and tricks on how to make your own fruit rice pudding. Enjoy!
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