Strawberry balsamic rice pudding | Never have I ever

Never have I ever watched every single episode of New Girl, twice.

Never have I ever ate two cheeseburgers in a row, without the shame.

Never have I ever aplauded myself after burping like a bear.

Never have I ever dreamed about rice pudding.

Never have I ever forgot to shave my legs... for like, forever.

Never did I ever take a look at your facebook profile.

Never have I ever danced like a ninja while finishing my exam.

Never have I ever put balsamic vinegar in a dessert.

Oh dear! 

I just drank half a bottle of pink whine, 

playing this game on my own.

So here it is; 

Rice pudding is super easy and super comfy! 

The rice pudding itself is not overly sweet, we saved that job for the strawberries and in that way the coconut taste really gets to you!

If you're more of a sweeth tooth and those extra calories don't bother you that much, please go ahead and add more sugar. Don't feel bad. Sugar is always a good idea. I feel ya!

Strawberry balsamic rice pudding

makes 4 small or 2 large servings

200 g strawberries {washed and halved}

2 T brown sugar

2 T balsamic vinegar

150 g white basmati / dessert rice

650 ml milk

300 ml coconut milk + more for drizzling if you like

2 T {vanilla} sugar/ scrapings of 1 vanilla bean
optional: mint for garnishing

one: mix the sugar with the balsamic vingear in a bowl.

two: add the sliced strawberries and shake them carefully through the vinegar mixture.

three: leave them to rest in the fridge or a dark, cool place for 30 minutes to an hour

four: bring the milk to a boil in a sauce pan, stirring constantly.

five: reduce the heat and add the coconut milk, rice and sugar. Let it simmer until the milk is mostly absorbed, about 25-35 minutes, stirring occasionally.

six: add as much coconut milk as you desire. 

seven: mix the strawberries into the rice, right before serving and drizzle a little bit of the balsamic syrup on top.

enjoy this rice pudding along with a tablespoon of Seabear: I sing I swim

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