This week’s recipe for Tuesdays with Dorie was one I haven’t been looking forward to, to tell you the truth. Rice pudding, in any iteration (even with strawberries and spiced hibiscus syrup) just doesn’t appeal. In fact, the last time I made it, it was for French Fridays with Dorie (where, with a huge ratio of caramel apples to rice, it was just palatable).
I’m not sure exactly why I don’t like this but I think it’s the whole “warm milk” smell. As a child, my sister would eat her cereal (Coco Pops) with warm milk and I still remember that smell distinctly. Not a pleasant one. And then there’s the texture. Again, it’s something you either love or hate. I’m in the latter camp.
So the texture, combined with the warm milk smell and the 40-ish minutes of cooking time (during which the warm milk smell is hard to ignore) means this won’t be a repeat for me 🙁 To my credit, I only made 1/3 of the recipe which made 2 tiny puddings and I *did* eat one pudding because I was hungry – and because I loaded it with more strawberries than rice! The things we do for Dorie…
But can we talk about the spiced hibiscus syrup for a minute? Wow, this is quite a revelation! A basic sugar syrup with vanilla and hibiscus (flowers or tea – I used tea bags) and spiced with cardamon and pepper – this was perfect to (kind of) mask the taste of the pudding. Even more perfect in a glass of bubbly water. Or, hey, pourquoi pas – champagne?
I’ll be making the syrup again, definitely. The pudding? Only if I must…
Get the recipe for Dorie’s Rice Pudding with Strawberries, and Spiced Hibiscus Syrup on p 380 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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Ooh, that looks lovely! I am hit or miss on rice pudding, but the syrup sounds divine. I think it would make some fine cocktails or would even be good drizzled on a pound cake!
Yes, I am totally tucking some of those tea bags into my luggage for quick access when I arrive in France 😉 Hurray for cocktails or pound cake drizzle!
I think I like this rice pudding because it does not taste like one, strangely enough. I agree the syrup is very appealing.
Oh really? I think on its own it totally tasted like rice pudding. Only camouflaged with berries and syrup was it ok for me!
I loved the syrup too and can think of all sorts of uses for it. I understand your aversion to the texture…the syrup and strawberries went a long way towards making this more palatable.
For sure!
I am not a fan of rice pudding either but my husband is. I voted for this one for him. I still need to make it but will keep in mind the strawberry to pudding ratio:)
Yes! More berries to pudding!
Well, anyway, I like rice pudding.
I know and I think mum should make it for you!
Well I am sorry you it didn’the come through for you, but that syrup is a winner for sure. I love the idea of that in a glass of bubbly! Yum!
Right? Doesn’t that sound great?
I love your honesty and pictures!
I figure there’s no point pretending we love everything, right?
LOL – I like rice pudding so I was cool with this one. You are right about the syrup – it was a revelation.
Right? At least there was a silver lining!!!
I love rice pudding, but I agree the hibiscus syrup is the star of the show. I’ve always been a fan of hibiscus iced tisane, but the concentrated loveliness of this syrup is especially wonderful.
See now I don’t like it in tea but I loved the syrup!