Family Foods

Coconut Rice Pudding with Carmelized Strawberries

Makes Serves 6. Photo By: Campbell's By Campbell's

Ingredients:

• 1 cup (250 mL) short/medium-grain rice
• 1 3/4 cup (310 mL) granulated sugar
• 1 tsp (5 mL) vanilla extract
• 1 can (16oz/500 mL) coconut milk
• 200 mL Campbell's® Stock First Cream Stock™
• Pinch cinnamon
• 1 pint (454 g) strawberries, washed and quartered

Directions:

1. Rinse rice under cold running water and place the rice in a saucepan with 1 cup of the sugar, vanilla, coconut milk and Campbell’s First Stock Cream Stock and a pinch of cinnamon.
2. Bring to a boil stirring occasionally to prevent the rice from sticking.
3. Reduce heat to medium-low and simmer for 30 minutes stirring frequently.
4. Set aside to cool.
5. In a small saucepan combine strawberries and ¼ cup sugar. Heat sugar and strawberries until caramelized for about 5 minutes then remove from heat.
6. Serve the cooled rice pudding with the caramelized strawberries on top.