Rice pudding with strawberries and celery


For strawberry pulp and juice

  • 400 g strawberries
  • 50 g sugar
  • lovage leaves

  • 1/2 vanilla pod

For the rice pudding

  • 200 g of round rice
  • 1 l of milk
  • 150 g sugar
  • 1 vanilla pod
  • 250 g of 35% fat cream

For the candied celery stalk

  • 2 celery stalks
  • 60 g sugar
  • 20 cl of water

For training

  • strawberries

  • lovage leaves


  1. Prepare the strawberries: put the strawberries, sugar, a few lovage leaves and the half-scraped vanilla pod cut in 2 in a mixing bowl. Cook for 2 hours in a bain-marie – the strawberries will gradually release their water. Pass the mixture through a chinois. Collect the strawberry juice. Keep the pulp and mix it with a few chopped lovage leaves.

  2. In a saucepan, cook the round rice very gently with the milk, sugar and the vanilla pod scraped and cut in 2. As soon as there is no more liquid, remove to cool. Whip the very cold cream with a mixer, then add it to the rice pudding.

  3. Make the candied celery: in a sauté pan, make a syrup with the sugar and water. Add the whole celery stalks and let them candied over a low heat for about twenty minutes, until they are tender.

  4. Place 2 rice pudding quenelles on each plate, add a few dots of strawberry pulp, pieces of candied celery, sliced ​​strawberries and lovage leaves. Finally, pour a little strawberry juice.

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