Rice Pudding With Roasted Strawberries: A Wholesome Twist on a Classic Dessert

This bright rice pudding recipe—with juicy roasted strawberries—is light, naturally sweetened, and perfect for summer.

By Medha deb

Created on Sep 28, 2025

This bright rice pudding recipe—with juicy roasted strawberries—is light, naturally sweetened, and perfect for summer.

Rice Pudding With Roasted Strawberries: Healthier Summer Comfort in a Bowl

Rice pudding is a timeless treat—creamy, comforting, and endlessly customizable. By elevating tradition with the addition of juicy roasted strawberries and a naturally sweetened, dairy-free base, this recipe becomes both a nourishing snack and a light, satisfying dessert. Utilizing seasonal fruit and whole ingredients, it’s ideal for warm days and can be enjoyed chilled or at room temperature.

Why Rice Pudding Makes the Perfect Healthy Dessert

For those craving a dessert that’s both satisfying and nourishing, rice pudding is a smart choice. With its naturally gluten-free grains and the opportunity for countless flavor combinations, it delivers comfort without the heaviness of classic confections. Swapping in plant-based milk and natural sweeteners keeps the dish light and suitable for many diets.

Naturally gluten-free (when using certified gluten-free rice).
Easy to customize with plant-based milks or sweeteners.
Fruit-forward, making dessert a delicious vehicle for whole foods.
Great for meal prep—rice pudding keeps well in the fridge for several days.

The Ultimate Rice Pudding With Roasted Strawberries Recipe

Servings: 4 | Total Time: 2 hrs 30 min | Calories: 234 per serving

Ingredients

3 cups unsweetened almond milk
3 Tbsp honey, divided
1/2 vanilla bean, split and seeds scraped
Pinch kosher salt
3/4 cup jasmine rice, rinsed
1 lb fresh strawberries, hulled and halved (or quartered if large)

Directions

Simmer the rice: In a medium saucepan, combine the almond milk, 2 tablespoons honey, the scraped vanilla bean seeds (plus pod), and salt. Bring to a gentle simmer.
Add rice and cook: Stir in the jasmine rice. Reduce heat to low and cook, stirring frequently to prevent sticking, until the rice is tender and most of the liquid is absorbed—about 18 to 20 minutes.
Chill the pudding: Remove from heat. Let the mixture cool, partially covered, for about 2 hours in the refrigerator to thicken and set.
Prepare strawberries: While the pudding cools, preheat the oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
Roast the fruit: Toss the prepared strawberries with the remaining 1 tablespoon honey (warmed), a pinch of kosher salt, and the scraped vanilla bean pod and seeds. Spread the mixture out on the lined pan.
Bake: Roast for 40 to 45 minutes, stirring once halfway through, until strawberries are soft, juicy, and fragrant but not browned.
Serve: Spoon cooled pudding into bowls and generously top with warm roasted strawberries and their juices.

Nutritional Info (Per Serving)

Calories: 234
Protein: 4g
Carbohydrates: 49g
Fiber: 3g
Sugars: 18g (13g added sugars)
Fat: 2.5g (0g saturated)
Cholesterol: 0mg
Sodium: 406mg

Tips for Perfect Rice Pudding Every Time

Use aromatic rice, such as jasmine, for extra fragrance and a tender texture.
Stir frequently while cooking to prevent scorching on the bottom and to ensure a creamy consistency.
Let it chill in the refrigerator after cooking so the pudding fully thickens to the ideal serving texture.
Roast the strawberries just before serving for optimal flavor and a lovely warm-cold contrast.
For extra depth, experiment with other spices like cinnamon, cardamom, or even a touch of lemon zest with the strawberries.

Variations & Healthy Swaps

Replace almond milk with oat, coconut, or dairy milk depending on dietary needs and flavor preferences.
Try maple syrup or agave instead of honey for a vegan version (ensure your sweetener is plant-based).
Swap in short-grain brown rice for added fiber and nutrition, but increase the cooking time, as brown rice takes longer to become tender.
Pulse in a handful of toasted nuts or seeds before serving for a nutty crunch and healthy fats.
Add a spoonful of Greek yogurt when serving for extra creaminess and a protein boost.

How Roasting Strawberries Enhances Their Flavor

Roasting strawberries concentrates their juices and natural sugars, resulting in an intense, jammy fruit that’s deeply aromatic. The slow bake gently caramelizes the fruit without burning, and when mixed with honey and vanilla, the mixture becomes syrupy and bright—perfect for heaping on creamy pudding. This makes roasting the ultimate technique for off-season berries or when you want to make a simple seasonal dessert pop.

Why Choose Almond Milk?

Using unsweetened almond milk keeps this pudding dairy-free and lower in saturated fat, making it lighter than versions with cream or whole milk. Almond milk also allows the flavors of vanilla and roasted fruit to shine through, creating a subtly nutty backdrop to the sweet, aromatic pudding.

Serving Suggestions

Top with extra fresh strawberries for vibrant color and added freshness.
Sprinkle with toasted coconut flakes or sliced almonds for crunchy contrast.
Garnish with lemon zest or a dash of ground cardamom for a fragrant twist.
Enjoy slightly warm, at room temperature, or straight from the fridge, depending on the season and your preference.

Rice Pudding With Roasted Strawberries: Frequently Asked Questions

Q: Can I make this recipe ahead of time?

A: Yes! You can prepare the rice pudding and roasted strawberries up to two days in advance. Store them separately in airtight containers in the refrigerator. Assemble just before serving for optimal freshness and texture.

Q: Can I use a different type of rice?

A: You may substitute other short- or medium-grain rice (such as Arborio) for jasmine rice. Keep in mind, cooking times may vary—see that the rice is very tender and creamy before chilling.

Q: How do I keep the pudding from burning?

A: Stir often while simmering, and do not use high heat. Nonstick or heavy-bottomed saucepans are best for delicate cooking like this.

Q: Are there other fruits I could roast?

A: Absolutely! Try using blueberries, raspberries, or stone fruits like peaches and plums. Adjust roasting time according to the fruit’s size and juiciness.

Q: Is this recipe suitable for vegans?

A: Easily! Substitute honey with your favorite plant-based liquid sweetener such as maple syrup or agave nectar and confirm your choice of plant milk.

Summer Ingredients Spotlight: Strawberries

In-season strawberries (typically April through June in the U.S.) are bursting with flavor, nutrition, and color. When possible, choose berries that are bright red, unblemished, and fragrant for the sweetest results. Not only do strawberries boost the visual appeal, but roasting them also brings out even more jam-like flavor and deep, ruby tones—making your pudding irresistible to both eyes and taste buds.

Nutrition Benefits of Strawberries:

High in vitamin C, supporting immune function and skin health.
Packed with antioxidants, which combat cellular damage.
Source of fiber for digestive health.

Simple Storage and Meal Prep

Rice pudding makes an excellent make-ahead dessert. Here’s how to keep leftovers tasting their best:

Refrigerate pudding in a covered container for up to 4 days; store roasted strawberries separately for maximum freshness.
For extra creaminess, stir in a splash of almond milk if the pudding thickens too much in the fridge.
Enjoy leftovers chilled or gently warmed in the microwave before assembling for a comforting snack.

Try These Other Healthy Recipes

Kaiserschmarrn With Roasted Mixed Berries: A classic, torn pancake dessert—sweet, puffy, and perfect when topped with roasted fruit.
Blueberry Corn Salad: Fresh corn, juicy blueberries, and herbs unite for a salad that’s sweet, savory, and satisfying.
Raspberry, Pineapple, and Feta Salad: Bright and zesty, this salad combines sweet and savory for a summery side dish.
Blueberry-Chia Jam Oat Cake: A wholesome oat cake layered with antioxidant-rich blueberry chia jam—great for breakfast or dessert.

Table: Quick Reference for Substitutions

Ingredient	Quick Swap	Notes
Jasmine Rice	Arborio or Short-Grain Rice	Texture may vary slightly
Almond Milk	Coconut, Oat, or Dairy Milk	Choose unsweetened for best results
Honey	Maple Syrup, Agave	Swap for plant-based/vegan sweeteners if desired
Strawberries	Raspberries, Blueberries, Peaches	Mix or match other in-season fruit
Vanilla Bean	1-2 tsp pure vanilla extract	Stir into pudding just before chilling

Frequently Asked Questions (FAQs)

Q: Is this rice pudding gluten-free?

A: Yes, jasmine rice is naturally gluten-free, but verify your brand to avoid cross-contamination.

Q: How sweet is the finished pudding?

A: This recipe uses honey for gentle sweetness, balanced by the natural sugars in roasted strawberries. Taste and adjust sweetener to your liking.

Q: Can I make this pudding sugar-free?

A: Substitute honey with a preferred sugar-free liquid sweetener to reduce total sugars and make the pudding suitable for lower-carb diets.

Q: What else pairs well with rice pudding?

A: Warm spices like cinnamon and cardamom complement the pudding beautifully. Toasted nuts, coconut, or a dollop of yogurt also make great garnishes.

Q: Is this recipe kid-friendly?

A: Absolutely! It’s mild, creamy, and sweet, with familiar strawberries making it an approachable treat for all ages.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb