Rice Pudding with Raspberry Sauce
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WHAT YOU NEED:
RICE PUDDING: 150 ml pearled rice 300 ml water 1 Tbsp butter salt dash of cinnamon 750 ml milk 2 Tbsp sugar 200 ml heavy whipping cream 3 Tbsp powdered sugar |
RASPBERRY SAUCE:
2 lbs raspberries fresh or frozen 1 cups raspberry juice 2 cups sugar |
METHOD:
RICE PUDDING:
In a large, heavy pot, melt the butter on medium-low heat.
Add the rice and cinnamon. Heat until the rice becomes a little translucent.
Add the water and salt. Simmer until the rice absorbs the water.
Add the milk and sugar and simmer on low, scraping the bottom occasionally so it doesn’t stick to the pot.
Simmer until it becomes a thick porridge, about 40 minutes.
Let cool completely.
Whip heavy cream with powdered sugar until firm. Fold into the rice pudding.
Place in refrigerator.
Serve cold with warm raspberry sauce.
RASPBERRY SAUCE:
Place ingredients in a saucepan, and simmer on low until the liquid has thickened.
RICE PUDDING:
In a large, heavy pot, melt the butter on medium-low heat.
Add the rice and cinnamon. Heat until the rice becomes a little translucent.
Add the water and salt. Simmer until the rice absorbs the water.
Add the milk and sugar and simmer on low, scraping the bottom occasionally so it doesn’t stick to the pot.
Simmer until it becomes a thick porridge, about 40 minutes.
Let cool completely.
Whip heavy cream with powdered sugar until firm. Fold into the rice pudding.
Place in refrigerator.
Serve cold with warm raspberry sauce.
RASPBERRY SAUCE:
Place ingredients in a saucepan, and simmer on low until the liquid has thickened.