Rice pudding in a Multicooker

Name: Rice pudding in a Multicooker - Luminita C.
Ingredients: 1 cup of rice; 3 and 1/2 cups of milk; 3 tablespoons of sugar; a pinch of salt (a knife tip); orange peel; vanilla sugar; 10 strawberries + 1; 2 tablespoons of sugar

Children - Rice pudding in a Multicooker by Luminita C. - Recipia

Rice pudding in a multicooker is one of the recipes I make when I want a simple dessert without standing by the pot. The rice is cooked in milk using the risotto program, and at the end, it is served in cups with a quick strawberry sauce. The result is creamy, subtly flavored with orange and vanilla sugar, and the tangy sauce balances the sweetness of the rice well. Quick info Preparation time: about 15 minutes for washing and soaking the rice, plus the time needed to prepare the sauce Cooking time: Risotto program of the Philips Multicooker; the exact duration is not specified in the recipe Total time: 15 minutes of preparation and the cooking program duration, plus cooling time Servings: the number depends on the size of the cups used Difficulty: easy Recipe type: dessert with rice, milk, and strawberry sauce Ingredients For the rice pudding 1 cup of rice 3 and a half cups of milk 3 tablespoons of sugar A pinch of salt Orange zest Vanilla sugar For the strawberry sauce 10 strawberries 1-2 tablespoons of sugar Preparation method 1. Wash the rice well in several waters, then let it soak for 15 minutes in hot water. This step is part of the original recipe and is done before using the multicooker. 2. Prepare the Philips Multicooker and select the Risotto function from the menu. 3. Drain the rice from the water it soaked in, then put it in the pot of the appliance along with the milk and salt. 4. Close the lid and let the program run. 5. Ten minutes before the program ends, add the sugar, orange zest, and vanilla sugar. Do not add them at the beginning; follow the timing indicated in the recipe. 6. After the program ends, let the rice pudding cool. As it cools, the texture will settle, and the dessert will be easier to place in cups. 7. For the sauce, blend the strawberries with a blender. 8. Place the blended strawberries and sugar in a saucepan. Stir over low heat until the sauce boils. 9. Turn off the heat and let the strawberry sauce cool. 10. Assemble the dessert in cups, alternating two layers of rice pudding and two layers of strawberry sauce. Serve after both components have cooled. Why I make this recipe often I love it because the main part cooks in the multicooker, without needing to constantly watch the pot. The ingredients are few, and the combination of rice pudding and strawberry sauce transforms a simple dessert into one suitable for serving in cups. The layers look neat without complicated assembly. Additionally, the strawberry sauce can be prepared while the rice is cooking or afterward, depending on how you find it easier to organize. Tips Wash the rice well before soaking and drain it completely when putting it in the multicooker. The amount of salt is very small, just a pinch, but it is part of the recipe's balance. Add the sugar and flavors 10 minutes before the end, not immediately after starting the program. This way, you preserve the steps indicated for cooking in the Risotto function. Let both the rice and sauce cool before assembly. If you put them hot in the cups, the layers may mix more easily. For the sauce, keep the heat low and wait until the strawberry and sugar mixture starts to boil. No additional time is specified in the recipe; it is enough to reach the boiling point. Substitutions The recipe uses milk, but the type of milk is not specified. You can use the milk you have on hand, keeping the same amount of 3 and a half cups. The final texture may vary depending on the milk used. Vanilla sugar and orange zest are the flavors mentioned in the basic recipe. If you don’t have one of them, you can omit it, but it won’t have the same flavor. No quantity is indicated for these ingredients, so they are added to taste and in the usual amount used. Variations You can serve the rice plain, without strawberry sauce, if you want a less elaborate dessert. However, for the version presented here, the sauce is made from blended strawberries and sugar, then briefly boiled until it comes to a boil. If you have sweeter strawberries, start with one tablespoon of sugar for the sauce. For tarter strawberries, you can use up to two tablespoons, as indicated in the ingredient list. The dessert can also be placed in smaller cups, with thinner layers. The important thing is to maintain the alternation between rice and sauce: two layers of rice and two of sauce. Serving ideas Put a layer of rice in each cup, then one of strawberry sauce, repeating the order up to two layers of each. Serving in cups makes the layers visible and is more practical than portioning from a single dish. You can prepare the cups ahead of serving and let them cool. The recipe is suitable as a simple dessert for children or for a family meal. Frequently asked questions 1. What program is used for the rice pudding? In the original recipe, the Risotto function of the Philips Multicooker is used. The duration of the program may vary depending on the model of the appliance, so the available program on the used multicooker should be followed. 2. When is the sugar and flavors added? The sugar, orange zest, and vanilla sugar are added 10 minutes before the program ends. The rice and milk are added at the beginning, along with the salt. 3. Is it mandatory to soak the rice? In this recipe, the rice is washed and left for 15 minutes in hot water before being placed in the multicooker. It is good to keep this step if you want to follow the preparation method exactly. 4. Can I use the strawberry sauce without boiling it? The recipe requires that after blending, the strawberries be mixed with sugar and heated in a saucepan over low heat until boiling. For the presented version, this step should not be omitted. 5. How is the dessert assembled? In cups, alternate two layers of rice pudding and two layers of strawberry sauce. Both components should be allowed to cool before assembly. Nutritional values The values are estimated since the recipe does not specify the type of milk, the weight of a cup of rice, or the exact number of servings. For a rough estimate, the calculation below assumes regular milk and a division into 4 servings. One serving may have approximately 330-400 calories, 65-75 g of carbohydrates, 8-11 g of protein, and 4-8 g of fat. The majority of carbohydrates come from rice and sugar, while proteins and fats mainly come from milk. Values may vary significantly depending on the actual amount of rice in the cup, the type of milk used, and whether one or two tablespoons of sugar are added to the strawberry sauce. These figures should be viewed as a guideline, not as an exact nutritional analysis. Storage and reheating Store the cooled rice pudding in the refrigerator in a covered container. If you have already assembled the dessert in cups, cover them before placing them in the fridge. The strawberry sauce can be stored with the rice or separately, depending on when it will be served. For a clearer texture of the layers, it is better to assemble them after both components have cooled. When reheating, the rice pudding may thicken, and the recipe does not specify adding an additional amount of milk. For this reason, the dessert is better served cold or at room temperature after cooling.

Rice pudding in a Multicooker

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