Thai-Style Rice Pudding with Fresh Local Berries

Jasmine rice is cooked with milk and a splash of cream until very tender for a silky rich thai-style rice pudding.

Tip:

• Add 1 star anise and seeds from 4 cardamom pods along with cinnamon stick if desired.

• 1 2/3 cups (400 mL) milk
• 1/2 cup (125 mL) jasmine rice
• 1/4 cup (60 mL) 35% whipping cream
• 3 Tbsp (45 mL) brown sugar
• 1 cinnamon stick
• Pinch salt
• 1 Tbsp (15 mL) lime juice
• 1/2 tsp (2 mL) lime zest
• 1/2 tsp (2 mL) vanilla extract
• 1 cup (250 mL) fresh local berries
• 1 Tbsp (15 mL) thinly sliced fresh basil leaves
• Pinch ground cinnamon

Instructions

1. In heavy-bottom saucepan set over medium heat, combine milk, rice, 1 cup (250 mL) water, whipping cream, brown sugar, cinnamon stick and salt.
2. Reduce heat to medium-low; simmer, uncovered, stirring often, for 30 to 40 minutes or until rice is soft and very tender.
3. Remove cinnamon stick.
4. Stir in lime juice, lime zest and vanilla.
5. Divide evenly among 4 serving dishes.
6. Let cool slightly or cover with plastic wrap and refrigerate for at least 4 hours.
7. Top with berries and basil; sprinkle with cinnamon.