This is a week of strawberries. With over 20 pounds of strawberries, we spent all day Sunday cleaning and cutting and prepping and preserving. We made freezer jam, dessert topping and bagged whole strawberries to freeze for baking and smoothies. Yum! So I think some strawberry recipes are in order.
coconut rice pudding with fresh strawberry mash
1 c. sushi rice
1 can organic coconut milk
2 tsp vanilla
1/4 c. brown sugar (or sweeten to your taste preference)
1/4 c. organic coconut flakes (optional)
a dozen or so strawberries
2 fresh lemon verbena leaves
1 tsp honey
Rinse the sushi rice in a strainer for about 1 minute, drain. Measure 1 1/2 cups water into a pot. Add the rinsed rice & vanilla. Cook on med-high until bubbling. Reduce heat to simmer and put a lid on it for about 15 minutes. (Or, follow the directions on the package)
While rice is cooking, mash your strawberries in a bowl with a fork. Finely chop the lemon verbena and mix it in, then add the honey. Stir and let sit to macerate while the rice finishes.
When rice is done (don't over cook - it needs to be able to soak up the coconut milk!), add the coconut milk, coconut flakes and sugar. Stir and let sit (no lid) for a few more minutes until thick and creamy.
Serve warm with the strawberry mixture drizzled over the top.
Why Sushi Rice? Sushi rice has just the right starch balance for a nice creamy texture when cooked and absorbs additional liquid well.
According to the Environmental Working Group's report "Shopper's Guide to Pesticides in Produce," strawberries are among the 12 foods on which pesticide residues have been most frequently found. So be sure your strawberries are organic!