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Rice Pudding with Raspberries
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Source: https://recipheon.com/en/recipes/desserts/rice-pudding-with-raspberries
About this recipe
This rice pudding with raspberries is a creamy dessert with a fresh, fruity contrast. Milk and vanilla form a mild base, while raspberries add color and light tartness. Simmer the rice over low heat until it absorbs the milk and becomes tender, while retaining a pleasant grain texture. Add the raspberries at the end so they stay intact and remain noticeable in every serving.
Ingredients
100 g short-grain dessert rice
500 ml milk
120 g raspberries
1 teaspoon sugar
a pinch of vanilla
Steps
Rinse the rice briefly and combine it with the milk in a saucepan.
Cook gently for 18–20 minutes, stirring more often toward the end as the mixture begins to thicken.
When the rice is nearly tender, add the sugar and vanilla. Cook briefly longer over low heat, stirring along the bottom, until the grains have no hard centers. The mixture should remain creamy, as it will thicken further after cooling.
Gently rinse and dry the raspberries. Divide the cooked rice between two bowls; reserve the fruit for serving.
If serving the dessert warm, add the raspberries immediately. If you prefer cooled rice, wait until serving to add the fruit so it holds its shape.
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