This dessert is a cross between sticky rice and rice pudding, two of my favorites. The sweetened, creamy rice is topped with a strawberry jam that has a lingering savory heat, thanks to black pepper and ginger. Strawberries are one of the Top 10 crops grown in California, and they can be found nearly year-round at most farmers’ markets. These fresh berries are used to make the jam and then used to top each serving for an extra bit of juicy sweetness. If you don’t have fresh nutmeg to grate, ground nutmeg is fine to use, but for the best flavor, stick with freshly ground or cracked black pepper from whole peppercorns.

Sweet Rice with Fresh Strawberry Black Pepper Jam

Serves 6

INGREDIENTS

1 cup uncooked short-grain sweet rice (Koda Farms Sho-Chiku-Bai preferred)

1 cup water

1¾ cups whole milk

3 tablespoons sugar

1 teaspoon pure vanilla extract

¼ teaspoon freshly grated nutmeg

Pinch of fine sea salt

For strawberry jam:

3 cups strawberries, hulled and diced

¼ cup water

2 tablespoons sugar

¼ teaspoon freshly ground black pepper

¼ teaspoon ground ginger

¼ teaspoon pure vanilla extract

PREPARATION

Step 1

Place rice in bowl and cover with water. Let soak 15 minutes. While rice soaks, make jam. Reserve 1 cup of strawberries and add remaining 2 cups to medium saucepan. Add water and sugar. Place over medium-high heat and bring to boil. Boil for 10 minutes, stirring often and smashing berries as they cook. Strawberries will break down and jam will reduce by half. Watch jam closely as it boils to ensure it doesn’t boil over. Stir often.

Step 2

Remove jam from heat and stir in pepper, ginger and vanilla. Let cool 5 minutes, then transfer to a bowl and let rest in refrigerator. Drain soaking water from rice and rinse grains once more. Add cup of fresh water to large saucepan and bring to boil over medium-high heat. Once water is boiling, add rice and stir constantly for 2 minutes. Water will absorb quickly.

Step 3

Reserve ¼ cup of milk. Lower heat to medium and pour in remaining 1½ cups of milk, ¼ cup at a time, while stirring. Add in sugar. Continue to cook and stir until rice is tender, about 5 minutes. Stir in vanilla, nutmeg and salt. Remove saucepan from heat. Rice will absorb more milk as it cools, so just before transferring rice to serving bowls, stir in reserved ¼ cup milk, or enough to reach creamy but not soupy consistency. Divide rice among 6 bowls. Top with equal amount of jam, then equal amount of remaining diced fresh berries. Rice can be served warm or at room temperature.