Swedish Rice Pudding with Raspberry Sauce
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What you need:
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:
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, simmer on low, scraping the bottom occasional, so that it doesn’t stick to 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:
Rinse the raspberries, if using fresh.
Place juice, sugar, and raspberries in a medium sauce pan. Reduce to a medium simmer and cook for about 10-15 minutes, or until the raspberries look pale.
Skim any foam that develops.
Strain the liquid through a fine mesh strainer into a heat safe container.
Discard raspberries.
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, simmer on low, scraping the bottom occasional, so that it doesn’t stick to 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:
Rinse the raspberries, if using fresh.
Place juice, sugar, and raspberries in a medium sauce pan. Reduce to a medium simmer and cook for about 10-15 minutes, or until the raspberries look pale.
Skim any foam that develops.
Strain the liquid through a fine mesh strainer into a heat safe container.
Discard raspberries.