in Dessert Recipes

Rice pudding with raspberries

updated

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Ingredients for 6 servings:

  • 1 vanilla pod(s)
  • 125 g rice pudding
  • 625 ml milk
  • 100 g sugar
  • 1 pinch of salt
  • 1 packet of vanilla sugar
  • 1 package of frozen raspberries
  • 200 ml whipped cream

Instructions

Working time approx. 5 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 35 minutes

Dessert or even a sweet lunch

Boil the vanilla pod with short-grain rice and milk. To ensure the pod releases its full flavor, first scrape out the seeds and add them to the milk. The pod can then be simmered again. Let the rice swell for 30 minutes while stirring over low heat. Then stir in the sugar, salt, and vanilla sugar, and let cool. Whip the cream until stiff and mix into the rice. In a bowl, alternate layers of rice and unthawed frozen raspberries and serve well chilled.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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