Made Rice Pudding with caramelized strawberries
4 cups plus 2 tbsp whole milk, divided
1/2 cup sugar
3/4 cup Calrose or Japanese-style white rice
1 vanilla bean, cut in half lengthwise
1 egg yolk
For Strawberry coating
2 tbsp sugar
1lb strawberries, washed dried, hulled and halved.
1. Bring 4 cups milk to a boil in a medium saucepan over medium heat. Remove from heat and cover for 15mins.
2. Return milk to pot over medium heat. Add sugar and sprinkle rice over milk; stir until milk returns to a boil. Add vanilla to a pot, reduce to low, cover and simmer for 20mins. Remove lid and continue to cook for an additional 10 to 15mins, or until rice is very tender and mixture is thick, being sure to stir from time to time to prevent rice from sticking to bottom of pot. Remove vanilla halves from pot and using a pairing knife, scrape seeds from pods and stir into pudding; discard pods.
3. In a small heatproof bowl, whisk together remaining 2 tsp milk and egg yolk. Spoon small amount of rice mixture into bowl and whisk to combine with yolk. Add mixture back to pot and stir to combine. If serving warm, cover and let stand for 45mins. Otherwise, turn out into non reactive container, cover and refrigerate until chilled, about 6hours.
4. When ready to serve, heat a large skillet over medium-high. Sprinkle sugar into pan and allow to melt. Once sugar is golden and begins to bubble, add strawberries to skillet; stir to coat in sugar and warm through, about 30secs. Immediately turn strawberries out into a bowl to stop cooking further.