Made with aromatic Jasmine White Rice, this Strawberry, Churro and Chocolate Rice Pudding offers a little bit of everything: velvety pudding, fresh strawberries, and decadent chocolate. Get the crunch you’re craving with those dippable cinnamon sugar churros!
Rice Pudding: In medium saucepan set over medium heat, combine 2 1/2 cups milk, cream, sugar and salt; bring to boil.
Stir in jasmine rice; reduce heat to medium-low. Cook, uncovered, stirring constantly with a wooden spoon, for 20 to 25 minutes or until rice is very tender and creamy. Remove from heat.
In small bowl, whisk together eggs and remaining milk. Slowly stir in 1/2 cup rice pudding mixture. Stir back into remaining rice pudding mixture in saucepan; set over low heat. Bring back to a simmer, stirring frequently. Do not boil. Stir in vanilla.
Transfer pudding to large bowl; cover surface directly with plastic wrap. Let cool completely at room temperature for 1 hour. Refrigerate for 1 to 2 hours or until well chilled and thickened.
Churros: In medium saucepan set over high heat, bring 1 cup water, butter and 1 tbsp sugar to a boil. Remove from heat. Stir in flour all at once. Set back over low heat. Stir for 1 minute or until flour mixture pulls away from the sides of the saucepan, forming a dough. Transfer batter to large bowl. Using handheld electric mixer, beat in eggs, one at a time. Transfer batter to pastry bag fitted with star tip.
In large bowl, stir together remaining sugar and cinnamon; set aside.
In medium saucepan set over low heat, add 3 inches of oil. Preheat oil to 250°F, or until shimmering.
Working in batches, carefully pipe batter into oil in 3-inch lengths. Use kitchen scissors to cut pieces as they gently dip into the oil. Fry, turning occasionally, for 8 to 10 minutes or until golden brown. Using a slotted spoon and letting excess oil drip from churros, immediately toss hot churros in cinnamon sugar until well coated.
Chocolate Sauce: In small saucepan set over medium-low heat, combine cream and coffee grounds, and cook, stirring frequently for 5 to 10 minutes or until simmering. Stir in chocolate chips and salt. Whisk until smooth and melted.
Serve rice pudding with churros, warm chocolate sauce and strawberries.
Use good-quality chocolate chips or chopped chocolate with at least 70% cocoa solids for the best flavor.
You can eat the rice pudding cold, at room temperature or hot so it makes the perfect snack for school or work. With endless possibilities, rice pudding is impossible not to love! Personalize this crave-worthy dessert by topping it with chocolate shavings, chocolate chips, or even toasted coconut! To mix things up, you can also swap the strawberries for bananas or any other fruit you prefer.
Swap the milk and heavy cream for a lactose-free option.
Almond: While almond milk has a subtle nutty flavor, the thicker texture would work well for this dessert.
Soy: Likewise, soy has similar consistency but with a neutral flavor.
Rice: Rice milk has a sweeter flavor but has a watery consistency, so it’s not ideal for a creamy rice pudding.
Coconut: Coconut-based alternatives will definitely alter the flavor of the dessert, but that’s not necessarily a bad thing! After all, these Coconut Rice Pudding Milkshakes are always a hit!
If you are looking for a hassle-free way to recreate this recipe, grab one of your handy kitchen appliances! Skim through this Thermomix Arroz con Leche recipe for an idea of how to get it just right!
Storage Tip: Churro batter can be refrigerated for up to 5 days in an airtight container. Make it now, enjoy it later!