I’ll never forget the first time I made rice pudding. I was in my early twenties, and honestly, I had no clue what I was doing in the kitchen. My mom’s rice pudding was legendary-thick, creamy, with just the right sweetness. But I was a beginner, so I ended up with something that resembled an overly soupy porridge more than anything else. I was frustrated, but that moment sparked my love for experimenting in the kitchen, and over time, I mastered the art of rice pudding.
Now, rice pudding has come a long way in my kitchen. One of my favorites is Jamie Oliver’s recipe with strawberry jam. It’s simple, but it delivers such comfort in every spoonful. Whether it’s for a cozy evening or a family gathering, it’s a dessert that never fails to impress. The creamy texture of the rice pudding and the burst of sweetness from the jam balance each other out beautifully. If you haven’t made it yet, trust me, you’re in for a treat.
Jamie Oliver’s Rice Pudding With Strawberry Jam Recipe
Jamie Oliver is known for his approachable, flavorful recipes, and this rice pudding is no exception. It’s a beautiful blend of basic ingredients and a nostalgic comfort food, with a twist of freshness from the strawberry jam. What I love about this recipe is how simple it is-there’s no need for fancy ingredients or techniques.
Here’s A Quick Look At The Recipe
- Creamy rice pudding made with short-grain rice
- A dash of vanilla for a hint of sweetness
- Topped with homemade or store-bought strawberry jam for a burst of fruitiness
It’s the kind of recipe that’s perfect for breakfast or dessert, and it just brings all the cozy vibes.
Ingredients Needed
I remember the first time I gathered the ingredients for this recipe. It was a Saturday afternoon, and I had planned on making a simple dessert for friends who were coming over. I looked around my kitchen and realized that I didn’t need anything fancy to pull it off.
Here’s what you’ll need:
- Short-grain rice: The key to a creamy texture. Don’t substitute with long-grain rice-short-grain rice has more starch, which helps achieve that lovely, thick consistency.
- Full-fat milk: This adds richness and creaminess. You could use semi-skimmed milk, but full-fat milk is best for the decadent texture.
- Butter: A small amount of butter helps make the pudding velvety smooth.
- Sugar: To sweeten it up. You can adjust to your taste.
- Vanilla extract: For a lovely aromatic touch.
- Strawberry jam: This is the star of the dish. Homemade is great, but store-bought works too. The tartness of the strawberries pairs beautifully with the creamy pudding.
These simple ingredients come together in a surprisingly satisfying way.
How To Make Jamie Oliver’s Rice Pudding With Strawberry Jam
The process is just as straightforward as gathering the ingredients. I remember the first time I followed Jamie’s steps exactly-everything just clicked. No complex techniques, just a little patience, and you’re good to go.
Here’s how to make it:
- Rinse the rice: Place the short-grain rice in a sieve and rinse it under cold water. This step helps remove excess starch.
- Cook the rice: In a saucepan, combine the rice, milk, butter, sugar, and a pinch of salt. Slowly bring it to a simmer over medium heat, stirring occasionally to make sure it doesn’t stick to the bottom.
- Simmer and stir: Lower the heat and let it cook gently for about 25-30 minutes. Stir every 5 minutes to prevent the rice from sticking. The mixture will thicken, and the rice will soften to a creamy consistency.
- Add the vanilla: Once the pudding is creamy and the rice is tender, stir in the vanilla extract. Taste it and adjust the sweetness if needed.
- Serve with jam: Spoon the pudding into bowls and top it with a generous spoonful of strawberry jam. You can swirl it in or let it sit on top-either way, it’s divine.
Let it cool down a little before digging in. The contrast of the warm rice pudding and cool, fruity jam is what makes this recipe so delightful.
Ingredient Science Spotlight
Ever wonder why short-grain rice works better than long-grain rice for pudding? It all comes down to starch. Short-grain rice has more amylopectin, a type of starch that helps it absorb more liquid and become creamy when cooked. Long-grain rice, on the other hand, has more amylose, which results in a drier, fluffier texture-great for things like pilafs, but not what you want in rice pudding.
The full-fat milk adds richness, but it’s the butter that gives that luxurious mouthfeel. The fat in the butter helps to coat the rice, making it silky and smooth.
The vanilla extract is a classic addition to rice pudding. The warmth of vanilla enhances the sweetness without overpowering the flavors.
And then there’s the strawberry jam. The natural sugars and acids from the fruit balance out the richness of the pudding, offering a refreshing contrast. Plus, the color is just gorgeous!
Expert Tips
After making rice pudding a few dozen times, I’ve picked up a few tricks that ensure every batch turns out perfectly:
- Don’t rush the cooking: Low and slow is the name of the game. If you cook it too quickly, the rice won’t soften properly, and the pudding could burn.
- Stir often: If you don’t stir frequently, the rice can stick to the bottom and scorch. It’s easy to get distracted, but stay close and give it a stir every 5 minutes.
- Customize the sweetness: Rice pudding can go from lightly sweet to dessert-level sweetness. Adjust the sugar based on your preference.
- Use a heavy-bottomed pan: This helps distribute heat evenly and reduces the chance of burning.
- Let it sit: Once you’ve made it, let it sit for 5-10 minutes before serving. It thickens up as it cools and becomes even creamier.
Recipe Variations
I’ve experimented with a few twists on Jamie’s classic recipe. Here are some variations to try:
- Spiced rice pudding: Add a pinch of cinnamon or nutmeg to the milk as it cooks. These warm spices give a cozy vibe, especially in the colder months.
- Coconut rice pudding: Swap out some of the milk for coconut milk for a tropical flavor.
- Raisin or berry rice pudding: Mix in raisins, dried cranberries, or fresh berries as the pudding simmers. The fruit adds a nice burst of flavor.
- Chocolate rice pudding: Stir in a few tablespoons of cocoa powder or melt some dark chocolate into the pudding for a chocolatey twist.
Final Words
Rice pudding is one of those timeless desserts that never goes out of style. The simple ingredients come together in a way that’s pure comfort. Whether you’re serving it for a family breakfast, a cozy dessert, or just treating yourself, it’s a recipe that feels like a warm hug in a bowl.
The addition of strawberry jam makes it feel even more special-giving the pudding a fresh, fruity lift that balances out its richness.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Rice Pudding With Strawberry Jam?
You’ll need rice, milk, sugar, butter, and vanilla extract for the pudding. For the jam, just use fresh strawberries, sugar, and lemon juice.
Can I Use A Different Type Of Jam Instead Of Strawberry?
Yes, you can swap the strawberry jam for any jam you like. Raspberry or apricot would work well.
How Do I Make Sure The Rice Pudding Doesn’t Get Too Thick?
Keep stirring the pudding as it cooks and add a bit more milk if it thickens too much. The consistency should be creamy, not too dry.