Our Summer Berry Rice Pudding recipe is a twist on the traditional rice pudding recipe. The addition of mochi barley packs a nutritious punch, while, the addition of strawberries adds a berrylicious summertime flavor.
It is great to keep in the fridge when you want a little something sweet after dinner or to serve for guests.
Easy Rice Pudding with Summer Berries
- ½ cup strawberries (or raspberries) – chopped
- 2 tsp granulated sugar
- 5 cups whole milk
- 2/3 cup uncooked short grain white rice
- ½ packet (1/8th cup) dry quick-cooking Mochi Barley
- Pinch of salt
- 1 egg
- 1/4 cup light brown sugar
- ½ cup half and half
- 1 tsp vanilla extract
- 1/4 teaspoon of cinnamon
- Chop strawberries and mix with 2 tsps sugar and set aside.
- In a medium saucepan, bring milk,rice, and salt to a boil over high heat. Reduce heat to low and simmer until the rice/barley mixture is tender, about 20-25 minutes. Stirring often to prevent rice from sticking to saucepan.
- In a small bowl whisk egg and brown sugar until combined. Add ½ cup of hot rice/barley mixture a tablespoon at a time whisking in between to combine.
- Stir egg mixture back into saucepan. Stir over low heat for 5-10 minutes until mixture thickens a bit. Making sure not to bring it to a boil.
- Remove from heat and mix in half and half, vanilla and cinnamon.
- Let cool on the stove then chill in the fridge.
- Top with strawberry mixture before serving.
HEY!: If you’re not using quick-cooking Mochi Barley, the #1 japanese pearled barley brand in Japan you are missing out. Mochi Barley only takes 15 minutes to cook in boiling water versus 60 for other barley brands.
GREAT TIP: You can save some time in the kitchen by soaking your grains a day before. That makes working with traditional pearled barley SO much easier when considering that NOBODY has time to wait 60 minutes in the kitchen anymore.
Then again, if you have a day to soak your grains, you might as well just order up some today!