Easy Strawberry Rice Pudding Recipe

Yesterday I spotted some soft strawberries on my counter and decided to make strawberry rice pudding instead of tossing them.

You know that moment when your house fills with the sweetest comfort food scents? That’s exactly what happened as creamy rice bubbled away while honey-roasted strawberries transformed into pure magic in my oven.

Why I’m So Into This Strawberry Rice Pudding

I’m completely smitten with this recipe because it turns simple pantry staples into something extraordinary. You’ll fall in love with how the natural strawberry sweetness mingles with creamy, tender rice grains.

My family always asks for seconds, and honestly, I love that it works beautifully whether you serve it warm on a chilly evening or chilled for a refreshing summer treat.

When I’m planning a special dinner, I often pair this strawberry rice pudding with my easy peach melba for a fruit-forward dessert table.

The combination of stone fruits and berries creates such a beautiful spread that makes any meal feel extra special.

Ingredients You Need for Strawberry Rice Pudding

Here’s what you’ll need to create this dreamy dessert:

• 1 pound fresh strawberries, hulled and sliced into quarters
• 3 tablespoons honey (I prefer raw honey for the best flavor)
• 1 cup long-grain white rice (jasmine or basmati work beautifully too)
• 4 cups whole milk (the higher fat content makes it extra creamy)
• 1/2 cup granulated sugar (adjust to your sweetness preference)
• 1/2 teaspoon ground cardamom (this spice is the secret star!)
• 1/4 teaspoon kosher salt (don’t skip this – it enhances every flavor)
• 1 teaspoon pure vanilla extract
• Whipped cream for serving (optional but highly recommended)

A few notes from my kitchen: I always rinse my rice before cooking to remove excess starch. If your strawberries are super sweet, you can reduce the sugar slightly.

The strawberry rice pudding relies on quality ingredients, so good vanilla extract really makes a difference.

How to Make Strawberry Rice Pudding

Step 1: Prepare the Roasted Strawberries Preheat your oven to 300°F (150°C). Place the quartered strawberries in a glass or ceramic baking dish and drizzle with honey. Toss everything together with your hands – I love how the honey coats each piece.

Roast for about 1 hour and 30 minutes, until the strawberries turn a gorgeous deep red and create their own syrup. The smell alone will have you swooning!

Step 2: Start the Rice Pudding While your strawberries roast, rinse the rice in cold water until the water runs clear. In a medium saucepan, combine the rice, milk, sugar, and salt. Bring to a gentle boil over medium heat, then reduce to medium-low. You want a steady simmer, not a rolling boil.

Step 3: Cook to Creamy Perfection Simmer the rice mixture for about 20 minutes, stirring frequently to prevent sticking. The rice should be tender and the mixture creamy – most of the milk will be absorbed, but it shouldn’t look dry. This is where patience pays off for the perfect strawberry rice pudding texture.

Step 4: Finish with Vanilla Remove from heat and stir in the vanilla extract and cardamom. The warmth will release the most incredible fragrance.

Step 5: Serve and Enjoy Divide your creamy rice pudding among serving bowls. Top with a dollop of whipped cream and those gorgeous roasted strawberries with their syrup. Serve warm for ultimate comfort or chill for a refreshing treat.

My Cozy Method for Creamy Strawberry Rice Pudding

My biggest trick is stirring frequently – I probably stir every 2-3 minutes while the rice cooks. If your pudding gets too thick, simply whisk in a bit more milk.

Too thin? Increase the heat slightly and stir constantly until it thickens.

I always taste as I go and adjust the sweetness. The strawberry rice pudding should coat the back of a spoon when it’s ready.

Can I make this strawberry rice pudding ahead of time?

I make this up to two days ahead. Store the rice pudding and roasted strawberries separately in the refrigerator.

The pudding will thicken as it chills, so you might need to stir in a splash of milk before serving.

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What’s the best way to reheat leftover rice pudding?

I gently reheat individual portions in the microwave for 30-45 seconds, stirring halfway through. You can also warm it on the stovetop over low heat, adding a little milk if needed.

Can I substitute the dairy milk?

Yes! Coconut milk creates a rich, creamy texture, though it will add coconut flavor. Oat milk or almond milk work too, but the pudding won’t be quite as rich.

How long do the roasted strawberries keep?

The roasted strawberries stay fresh in the refrigerator for up to a week. They’re fantastic on yogurt, pancakes, or ice cream too!

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How I Love to Serve My Strawberry Rice Pudding

This dessert has become my go-to for cozy Sunday dinners and spring gatherings. I love serving it family-style in a large bowl so everyone can help themselves.

During strawberry season, I make it weekly – it’s become a sweet tradition that signals warmer days ahead.

The strawberry rice pudding is elegant enough for dinner parties but comforting enough for Tuesday night dessert.