Rice pudding with strawberry syrup

Name: Rice pudding with strawberry syrup - Simona N.
Ingredients: 1 liter of fresh goat milk; 1 cup of rice (round grain); 2 tablespoons of sugar or to taste; a pinch of cinnamon. For the syrup: a handful of strawberries; 2 tablespoons of sugar; and a cup of water. Optional: a vanilla pod.

Dessert - Rice pudding with strawberry syrup by Simona N. - Recipia

Rice pudding is easy to make in a multicooker, without the need to supervise it throughout the cooking process. I add the rice, milk, and sugar to the pot, choose the desired texture from the machine's menu, and in the meantime, I prepare the strawberry syrup. At the end, the dessert is portioned into cups and kept chilled until serving. The syrup adds a fruity flavor and can be drizzled on top along with some fresh strawberries. Quick Info Total time: not specified in the original recipe; depends on the rice program chosen in the multicooker Preparation time: not specified Cooking time: determined by the rice program and the chosen texture setting Servings: number not specified; the recipe can be divided into cups or small bowls Difficulty: easy Recipe type: multicooker dessert, served cold Ingredients For the rice pudding 1 liter fresh goat milk 1 cup round-grain rice 2 tablespoons sugar or to taste 1 pinch of cinnamon For the strawberry syrup a handful of strawberries 2 tablespoons sugar 1 cup water optional: 1 vanilla pod For serving strawberry syrup fresh fruits Preparation method 1. Prepare the rice in the multicooker I put the round-grain rice directly into the cooker pot. I add the sugar and milk, then stir until the ingredients are well combined. From the machine's menu, I select one of the three rice functions, depending on the texture and consistency I want to achieve. If I prefer a softer and creamier rice pudding, I choose the setting that corresponds to the desired texture according to the machine's options. 2. Add flavor and start the program I sprinkle the cinnamon over the mixture. I close the lid of the multicooker and let the program run. The exact duration is not mentioned in the recipe, as it varies depending on the selected function and the model of the machine. A Philips multicooker was used for this recipe. There is no need to continue cooking on the stovetop after the program has finished. The rice pudding is ready to be used after cooking, when it has the desired consistency. 3. Prepare the strawberry syrup While the rice is cooking, I place the water, sugar, and, if using, the vanilla pod in a small saucepan. I let the mixture boil just long enough for the sugar to dissolve completely. I add the crushed strawberries and continue cooking. The syrup is ready when it begins to thicken slightly. It doesn't need to be very thick, as it will be poured over the rice pudding and will partially mix with it when served. 4. Portion the dessert Once the rice pudding is cooked, I divide it into cups or small bowls. I pour the strawberry syrup on top and add fresh fruits for decoration and serving. I keep the portions chilled until serving. The rice pudding can be served cold, as indicated in the original recipe. Why I make this recipe often It’s a simple dessert, and the main part is prepared directly in the multicooker. I don't have to stir the rice continuously while it cooks, and the texture can be chosen from the machine's functions. The strawberry syrup is made separately, with just a few ingredients, and enhances the flavor of the rice pudding without needing a cream or another preparation. I also like that the dessert can be immediately portioned into small cups. After being kept chilled, it is easy to serve, especially when I want to prepare it in advance. Tips Use round-grain rice, as this is the type indicated in the recipe and is suitable for rice pudding. The sugar in the rice pudding can be adjusted to taste. The syrup retains the amount of two tablespoons, and the strawberries are added after the sugar has dissolved in the water. Choose the rice function from the multicooker menu that corresponds to your preferred texture. The recipe does not impose one of the three options but leaves the choice up to the cook. For the syrup, the strawberries should be crushed before being added to the saucepan. Continue cooking until the syrup thickens slightly, not until it becomes very thick. The rice pudding and syrup should be kept chilled until serving. You can put it directly into cups after cooking, so there's no need to portion it when it has cooled. Substitutions Goat milk is the ingredient used in the base recipe. If a substitute is needed, fresh milk of another type can be used, but the final taste will not be identical to that obtained with goat milk. The vanilla pod is optional and can be omitted. The syrup will still have the taste of strawberries and sugar. Cinnamon is used in the rice pudding, and the amount remains small, in the form of a pinch. If you do not want this flavor, it can be omitted without needing to add another ingredient. Variations You can use a larger or smaller amount of sugar in the rice pudding, depending on how sweet you prefer it. The recipe indicates two tablespoons or to taste. The syrup can be left thinner or cooked a bit longer until it thickens slightly. The texture is adjusted based on how long it continues to boil after adding the strawberries. For a simple-looking dessert, you can just pour the syrup over the rice. If you want to use fresh fruits as well, add them at the end, after the dessert has been portioned. Serving Ideas Serve the rice pudding in cups or small bowls, with strawberry syrup poured on top. Complete with fresh fruits, as indicated in the recipe. For a neater presentation, place the syrup in the center of each portion or lightly drizzle it over the rice. The vanilla pod is used while boiling the syrup and does not need to be placed in the cups. Frequently Asked Questions Can I make rice pudding without a multicooker? The presented recipe is designed for a multicooker, and the rice program makes cooking easier. The source does not specify an alternative method on the stovetop, so for this version, it is important to follow the rice function available on the machine. What function should I choose from the multicooker menu? The machine has three functions for rice, and the choice is made based on the desired texture and consistency. The recipe does not indicate a single mandatory function. How long should I boil the rice? The exact duration is not mentioned. The program operates based on the selected option and the model of the multicooker. For this recipe, the cooking time is that of the chosen rice program. How long should I boil the strawberry syrup? The water, sugar, and vanilla pod are boiled until the sugar is completely dissolved. After adding the crushed strawberries, continue boiling until the syrup thickens slightly. Is the rice pudding served warm or cold? After cooking, the rice is placed in cups or small bowls, decorated with syrup and fruits, and then kept chilled until serving. Therefore, this recipe is intended to be served cold. Nutritional Values The values are estimated and may not be accurate, as the weight of the cup of rice, the exact amount of strawberries, the number of servings, or the nutritional values of the goat milk used are not specified. For the entire recipe, roughly calculated with about 70-80 g of dry rice, 1 liter of goat milk, the 4 tablespoons of sugar in total, and a handful of strawberries, the result may have approximately: 1,150-1,250 kcal 180-200 g carbohydrates 35-45 g protein 35-45 g fat If the dessert is divided into 5 portions, one portion may have approximately 230-250 kcal, 36-40 g carbohydrates, 7-9 g protein, and 7-9 g fat. These figures are indicative and vary depending on the actual amount of rice, the type of milk, the sugar used, and how much syrup ends up in each portion. Storage and Reheating After portioning, the rice pudding should be kept chilled until serving. It is advisable to keep it covered or in closed containers to maintain its texture and prevent it from absorbing odors from the refrigerator. The original recipe recommends serving it cold and does not provide instructions for reheating. If the dessert has already been portioned and cooled, you can serve it directly from the refrigerator, with syrup and fruits on top. The syrup and fruits are added at the end, just before serving.

Rice pudding with strawberry syrup

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