John Myers
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Rice Pudding with Figs and Raspberry Pulp
The perfect rice pudding with figs and raspberry pulp recipe with a picture and simple step-by-step instructions.
for the rice pudding
- 100 g Rice pudding
- 1 tbsp Butter
- 1 tbsp Sugar
- 500 ml Milk
- 1 Pc. Cinnamon stick approx. 5 cm
- 4 Pc. Figs fresh
- 50 g Chocolate white
for the raspberry pulp
- 100 g Fresh or frozen raspberries
- 1 tbsp Powdered sugar
- Heat 1 tablespoon of butter in a deep saucepan and sweat the rice until it is translucent without it taking on color. Deglaze with milk. Add the cinnamon stick and the sugar and simmer gently over a low heat for about 20 minutes, stirring frequently so that no rice sticks to the bottom.
- In the meantime, peel the figs so that they do not taste bitter. Reserve half a piece for decoration, cut the rest into small cubes.
- Put 2-4 pieces of the raspberries aside for garnish, puree the remaining raspberries with powdered sugar and possibly 1 tbsp raspberry spirit. Then rub through a sieve. Roughly chop the white chocolate.
- After about 20 minutes, remove the cinnamon stick from the rice pudding. Remove the pan from the heat, mix in the chopped chocolate and figs. Let the creamy rice pudding cool down.
Serving
- Divide half of the fig rice pudding into glasses, pour raspberry pulp on top and top with the rest of the fig rice pudding. Decorate with raspberries, fig pieces and possibly lemon balm. Serve the dessert warm or cold.
- * ❀ * •. ♥. • * ❀ * Enjoy your meal! * ❀ * •. ♥. • * ❀ *
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