Rice Pudding for Breakfast or Dessert
Breakfast rice puddling is served warm, while the dessert rice pudding is served cold with added cream.
You can find the dessert recipe below the breakfast recipe.
You can find the dessert recipe below the breakfast recipe.
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As a Breakfast Dish
What you need: 150 ml pearled rice 300 ml water 1 Tbsp butter salt dash of Soul Warming Cinnamon Blend 750 ml milk 2 Tbsp sugar |
Method:
In a large heavy pot, melt the butter on medium low heat.
Add the rice and cinnamon spice blend. Cook on low until the rice become a little translucent in the butter.
Add the water and salt. Simmer until all the water get soaked up by the rice.
Add the milk and sugar, simmer on low, scraping the bottom occasional, until most of the water has evaporated from the milk, and the pudding has thickened. about 30-50 minutes.
Serve warm sprinkled with Soul Warming Cinnamon Blend, sugar, and cold milk.
In a large heavy pot, melt the butter on medium low heat.
Add the rice and cinnamon spice blend. Cook on low until the rice become a little translucent in the butter.
Add the water and salt. Simmer until all the water get soaked up by the rice.
Add the milk and sugar, simmer on low, scraping the bottom occasional, until most of the water has evaporated from the milk, and the pudding has thickened. about 30-50 minutes.
Serve warm sprinkled with Soul Warming Cinnamon Blend, sugar, and cold milk.
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As a Dessert:
Follow cooking instructions above then let rice pudding cool completely. Whip about 100 ml whipped cream with powdered sugar until firm. Fold into the rice pudding. place in refrigerator. Serve cold with warm raspberry Sauce. Raspberry Sauce: Store bought raspberry syrup makes an excellent sauce for this dish but you can also make it from scratch. What you need: 4 cups water 2 cups sugar 2 lbs raspberries fresh or frozen |
Method:
In a heavy duty sauce pan, add water and sugar.
Simmer until the sugar has fully dissolved and the liquid has thickened, about 20 minutes.
Rinse the raspberries, if using fresh.
Add raspberries to pot, and simmer until the raspberries have lost most of their color and the water is a pink/red color, about 10 minutes.
Skim any foam that develops.
Remove from heat and strain the liquid through a fine mesh strainer into a bowl.
Do not press down on raspberries left behind in strainer, as it will make the raspberry syrup cloudy.
Discard raspberries.
Let cool, pour into a glass container.
In a heavy duty sauce pan, add water and sugar.
Simmer until the sugar has fully dissolved and the liquid has thickened, about 20 minutes.
Rinse the raspberries, if using fresh.
Add raspberries to pot, and simmer until the raspberries have lost most of their color and the water is a pink/red color, about 10 minutes.
Skim any foam that develops.
Remove from heat and strain the liquid through a fine mesh strainer into a bowl.
Do not press down on raspberries left behind in strainer, as it will make the raspberry syrup cloudy.
Discard raspberries.
Let cool, pour into a glass container.