Strawberry Rice Pudding

Rissi Frutti was this brilliant snack that every supermarket had in Gothenburg, Sweden. Brilliant, you ask? Yes, Brilliant. It was this delicious snack made with rice, a kind of rice pudding. It was super cheap, came in 2 sizes and the packaging made it extremely travel-friendly.  Simple sweetened vanilla flavoured rice pudding. Light, yet so creamy. This snack also had a second compartment that was filled with berry compote. There were raspberry, strawberry and blackberry flavours. Over the one month that I spent there, I would have had at least a hundred of those joy pockets.

I wanted to create a dessert similar to that. So this is my version. The rice pudding is a very creamy dessert. So I used arborio rice. I also used a mixture of cream and milk. And sugar, obviously. And a little bit of butter and vanilla.

So, I started with heating the liquid ingredients i.e, milk, water and cream.


Then, I lightly sauteed the rice with butter and then added the liquid mix, a ladle at a time, waiting till the rice absorbed 90% of the liquid before adding the next ladle.



When almost three-quarters of the liquid mixture was used, I mixed sugar and vanilla to the remaining mix and continued adding it to the rice, a ladle at a time. The rice pudding is very thick and like a very thick soup when it is done.



Once all of the liquid was used, I took the pan off the heat, and let it sit for a few minutes before transferring it to the moulds, topping it off with the strawberry topping and refrigerating for 2 hours till chilled.



Makes- 6 pudding
Cook time- 30 minutes
Total time- 2 1/2 Hours

Arborio rice- 1/2 Cup
Sugar- 1/4 Cup
Butter- 4 Tablespoons
Milk- 2 1/2 Cups
Cream- 1/2 Cup
Water- 1 1/4 Cup
Vanilla- 1 Teaspoon

Strawberry compote (Check notes)

  1. Mix together the milk, cream and water and bring to a boil.
  2. In a saucepan, add the butter and rice and saute for a minute on medium heat.
  3. Add the hot liquid (Milk, cream, water mixture), about a ladle at a time (100-150 ml) to the rice, waiting for the rice to absorb at least 90% of the liquid before adding the next addition. Keep the heat on medium low.
  4. When 3/4th of the hot liquid is over, add sugar and vanilla to the 1/4th remaining liquid and continue the same process.
  5. Cover the pan with a lid for 5 minutes. Transfer then into 6 individual pudding cups, top of with some strawberry compote and set in the refrigerator for at least 2 hours.


  • Please do not be tempted to increase the heat while adding the milk mixture to the rice. This will evaporate the liquid rather than allowing the rice to absorb it, which will lead to unpleasant uncooked rice. 
  • You can add cooked strawberry compote: In a saucepan, add chopped strawberries and sugar (As per your preference). Let it cook, evaporating the liquid from the strawberries and melting the sugar to make a thick syrup. Cool it in the refrigerator while making the rice pudding. 
  • I haven’t tried it out yet, but you could try substituting the milk for coconut milk and topping the pudding off with mangoes instead of strawberries. This can be the pudding version of sticky rice and mango. 



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