• Healthy
• Vegetarian

Ingredients

1. 2 pounds strawberries, hulled, plus 6 strawberries, hulled and thinly sliced
2. 1/2 cup plus 2 tablespoons granulated sugar
3. 5 cups 1 percent milk
4. 1 cup medium-grain or basmati rice
5. 1/2 vanilla bean, split and seeds scraped
6. 6 small store-bought meringue cookies, coarsely crushed

Directions

1. In a large skillet, combine the whole strawberries with 1/2 cup of the sugar. Using your hands, squeeze the berries with the sugar until they become coarse chunks. Let stand until the sugar has dissolved into the juices, about 10 minutes.
2. Bring the strawberry mixture to a simmer and cook over moderately low heat, skimming off any foam from the top, until slightly thickened, about 25 minutes.
3. Meanwhile, in a large saucepan, combine the milk with the rice, the vanilla bean and seeds and the remaining 2 tablespoons of sugar. Bring to a simmer. Cover the saucepan and cook over low heat, stirring occasionally, until the rice pudding is thick and creamy, about 30 minutes. Remove the vanilla bean.
4. Spoon the rice pudding into bowls and top with the strawberry jam. Using a spoon, swirl the jam into the rice pudding. Sprinkle with the sliced strawberries and crushed meringues and serve.

Make Ahead

The strawberry jam can be refrigerated for up to 2 days. Rewarm the jam gently in the microwave before stirring it into the rice pudding.

Notes

One Serving 298 cal, 3 gm fat, 3 gm sat fat, 62 gm carb, 4 gm fiber.