Creamy Rice Pudding with Quick Strawberry Jam

Source: recipe from “Jamie at Home” by Jamie Oliver, also at the Food Network
adapted by

For the jam:
2 pounds strawberries, hulled, washed and drained
1/2 cup sugar

For the rice pudding:
5 cups whole milk
7 ounces medium-grain rice (I used carnaroli rice)
2 tablespoons sugar

2 teaspoons almond extract
2 ounces amaretti cookies, crumbled

a few wild strawberries and some slivered almonds, to garnish (optional)

Place the strawberries in a wide, stainless steel pan and sprinkle the sugar over the top. Scrunch the strawberries up with your hands or a masher. You want all the sugar to dissolve in the strawberry juice before you put the pan on the heat and bring it to the boil. Simmer for 20 to 30 minutes on a medium heat, and every 5 minutes or so come back to your jam to skim off the foam. It should be thickened, but don't worry if it's still a bit liquid. Remove the pan from the heat and put aside.

Meanwhile, place the milk, rice, sugar and almond extract in a deep saucepan. Bring to a medium simmer and put on the lid. Cook for half an hour, stirring occasionally, until the rice pudding is thick and creamy. If it ends up being a bit too thick, you can thin it down by adding a little more milk.

To serve, divide the rice pudding between your bowls. Spoon over a big dollop of your beautiful strawberry jam, then slowly swirl it in so it ripples through the rice pudding. Sprinkle over the amaretti pieces and scatter with a few strawberries and some almonds, if you like.