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Berry Rice Pudding

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“Serve ice cold. Delicious!”

Ingredients Nutrition


  1. In a medium saucepan combine water, milk and rice.
  2. Bring to boiling.
  3. Reduce heat, cook, covered over low heat for 20 minutes, stirring often.
  4. Uncover, cook 5 minutes more.
  5. In a small bowl combine egg yolk, 2 tablespoons sugar, lemon juice, and 1/4 teaspoon salt.
  6. Stir about 1 cup of the hot mixture into yolk mixture, return all to saucepan.
  7. Bring to a gentle boil,.
  8. Cook and stir over low heat 3 to 4 minutes or till slightly thickened.
  9. Remove from heat, stir in vanilla and 1/4 teaspoon lemon peel.
  10. Cool thoroughly.
  11. In a medium bowl beat egg whites and cream of tartar with electric mixer on high speed till soft peaks form (tips curl over).
  12. Gradually add 2 tablespoons sugar, beating till stiff peaks form (tips stand straight).
  13. Fold in sliced berries, spoon mixture into 8 sherbet dishes, Cover, chill several hours.
  14. To serve, garnish with lemon peel and whole strawberries.

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