Craving something sweet? This deliciously creamy Strawberry Churro Rice Pudding offers the perfect combination of aromatic Jasmine White Rice, velvety pudding and crispy 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.
There are times you may need to improvise in the kitchen. When making desserts like churros it is very important to weigh your ingredients, but if something goes wrong with the batter, you can fix it by whisking in a spoon of flour if it’s too runny or a teaspoon of water if it’s too stiff. Also, if you don’t have a pastry bag, you can use a plastic zipper bag to pipe the churro batter. Simply snip a small corner of the bag with scissors!
Storage Tip: Churro batter can be refrigerated for up to 5 days in an airtight container.
Unfollow the recipe by swapping in your favorite ingredients. Give this dish a twist by stirring strawberry conserve right into the pudding. Or substitute the chocolate sauce for caramel sauce or whipped cream. For additional texture, top with raisins. Don’t be afraid to get creative!
Have a sweet tooth? Check out this fun Puffed Rice Chocolate Bars recipe made with Jasmine Mahatma® Rice. Craving something sweet in the morning? Why not whip up a batch of Horchata Whipped Iced Coffee.