Creamy Rice Pudding with Strawberries and Sherry

• whole milk↗1 л l
• golden fine sugar↗75 г g
• orange↗2 широкі смужки

  zest

• lemon↗2 широкі смужки

  zest

• cinnamon stick↗1
• short‑grain rice↗200 г g

  pudding rice

• lemon juice½ ст. л. tbsp
• heavy cream50-100 мл ml

  (depending on desired consistency)

• strawberries↗350 г g
• golden fine sugar↗3 ст. л. tbsp
• orange juice↗1 ст. л. tbsp
• finely grated orange zest1 ч. л. tsp

  zest

• medium sherry↗3 ½ ст. л. tbsp

  or cream sherry

Step-by-step instructions

1. 1

   Pour the milk into a deep, thick‑bottomed saucepan, add the sugar, orange zest, lemon zest and the cinnamon stick. Gradually bring to a boil, stirring constantly until the sugar dissolves. Remove the pan from the heat and let the aromatics steep for 30 minutes.

2. 2

   Bring the mixture to a boil again, add the rice, reduce the heat to minimum and simmer, stirring occasionally, for 30 minutes until the rice is soft and sticks to the bottom. Remove the cinnamon stick and zest, add the lemon juice and cream, adjusting the amount to achieve the desired consistency. If the pudding is too thick, stir in a little more milk. Chill in the refrigerator if desired, or serve at room temperature.

3. 3

   Slice the strawberries thinly, about coin‑thick. Transfer the berries to a bowl, add sugar, orange juice, finely grated orange zest and sherry, and let sit for 20 minutes. Stir occasionally; do not let the berries sit too long so they do not become mushy.

4. 4

   Divide the finished pudding into glasses or dessert cups and spoon a portion of the strawberry mixture, along with its juice and sherry, on top.