Roasted Summer Fruit with Leftover Rice Pudding

This roasted summer fruit rice pudding is the perfect cozy-meets-fresh dessert made with creamy Ralston Family Farms rice, juicy roasted peaches and berries, cinnamon, and vanilla.

Ingredients

Quick Rice Pudding
2 cups cooked Ralston Family Farms Jasmine Rice
1 cup sweetened condensed milk
1 cup whole milk
1 tsp vanilla extract
1 pinch salt
Roasted Summer Fruit
3 peaches, quartered
¾ cup raspberries
¾ cup blackberries
2 tbsp brown sugar
1 tsp vanilla
1 tsp cinnamon
Zest of ½ lemon
1 tsp lemon juice
Options For Serving
Chopped nuts, extra cinnamon, or lemon zest

Preparation

1. Preheat oven to 400°F (200°C).

2. Line a baking sheet with parchment paper or foil. Layer all ingredients on pan and gently stir or toss to combine.

3. Roast 20 minutes until bubbling, softened, and lightly caramelized. Let cool slightly.

4. Meanwhile, in a medium saucepan that has been preheated, combine all rice pudding ingredients and bring to a gentle simmer over low heat.

5. Cook for 10-15 minutes, stirring regularly to prevent sticking, until most of the liquid is absorbed and the rice is creamy. Remove from heat.

6. Spoon warm rice pudding into bowls and top with roasted summer fruit and juices from the pan.

7. Serve warm, topped with chopped nuts, cinnamon, and/or lemon.