Summer-Speedy Rice Pudding

Traditional rice pudding means standing over a pot, stirring milk and rice for the better part of an hour. This summer version skips all of that. Cook the rice, cool it, and fold in vanilla yogurt for instant creaminess with a pleasant tang.

The key is letting the rice cool to room temperature before the yogurt goes in. Stir it into hot rice and the heat thins the yogurt out and can turn it grainy.

A drizzle of honey sweetens it naturally and a little cinnamon adds warmth, but the real star is the fruit. Pile on strawberries, blueberries, raspberries, and sliced peaches just before serving.

Adding the fruit at the last minute keeps it bright and firm; layer it in too early and the juices bleed and turn everything pink and watery. Chill the pudding base, then build the bowls when you’re ready to eat.

Kitchen Tips

• Cool the cooked rice to room temperature before folding in the yogurt so it stays creamy, not runny.
• Use short or medium-grain rice for a softer, more pudding-like texture.
• Add the fruit just before serving so it doesn’t weep and water down the pudding.
• Chill the base at least an hour; it firms and the flavors settle as it cools.

Variations

• Swap vanilla yogurt for Greek yogurt for a thicker, higher-protein pudding.
• Use mango, banana, or stone fruit in place of berries depending on the season.
• Top with toasted almonds or coconut for a little crunch.