Coconut rice pudding II with raspberry sauce

Ingredients for 6 servings:

• 100 g rice pudding
• ½ tbsp butter
• 100 ml water
• 500 ml milk
• 400 ml coconut milk or 1 can, not a light product
• 2 tbsp sugar (heaped tbsp)
• 2 packets of vanilla sugar or the pulp of a vanilla pod
• 1 pinch of ginger powder
• 1 pinch of salt
• 1 pinch(s) cardamom powder
• 1 pinch(s) cinnamon powder
• 1 carnation(s)
• 1 jar compote (raspberry)
• n. B. water
• 2 tbsp, leveled cornstarch

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 40 minutes

fine rice pudding version 2, now even creamier, with raspberry sauce

Melt the butter in a deep, heavy-bottomed saucepan, add the unwashed rice, and briefly simmer in the butter until translucent. Deglaze with 100 ml of water and allow the water to evaporate. Then add the milk and bring to a boil briefly on high heat (don’t forget to stir). Add the cloves, salt, 2 tablespoons of sugar (you can use more if you like), vanilla sugar, and spices. Then simmer gently on medium heat for about 15 minutes, stirring frequently. Then add the coconut milk and stir for another 15 minutes. The rice pudding is ready when the rice is cooked but still firm to the bite. Pour into 6 cold, rinsed glass bowls and let cool at room temperature. The liquid will be more runny than creamy, but that’s okay; it’s meant to be. When the rice pudding cools, it will be very creamy and not at all solid. It will then have a consistency similar to vanilla pudding, only slightly softer. Now prepare the raspberry sauce. Drain the raspberries in a sieve and collect the juice. I top up the juice with water to 450 ml, as otherwise the sauce would be too sweet. Set the raspberries aside; they aren’t needed. Take 100 ml of the 450 ml and mix it with the cornstarch. Bring the remaining juice to a boil and thicken it with the cornstarch, like a pudding. In the meantime, the rice pudding will have cooled a little and a skin will have formed; this is a good thing, otherwise the raspberry sauce will sink into the rice pudding. Carefully spread the sauce over the rice pudding with a spoon and let it cool completely. After 2-3 hours, transfer to the refrigerator to allow it to set.