Creamy rice pudding with raspberry sauce

Creamy rice pudding with raspberry sauce: A sweet delight for the soul

Preparation time: 10 minutes
Cooking time: 1 hour
Total time: 1 hour and 10 minutes
Servings: 4

Welcome to my kitchen! Today, I will share with you a classic recipe that brings comfort and joy in every spoonful: creamy rice pudding with raspberry sauce. This combination of textures and flavors is perfect for chilly days when we seek something sweet and comforting. Rice pudding has long been a beloved dessert across various cultures, lovingly prepared by generations.

Ingredients needed:
- 100 g round rice (ideal for achieving a creamy texture)
- 600 ml milk (choose whole milk for a richer taste)
- 200 ml heavy cream (will add extra creaminess)
- 1 teaspoon vanilla powder or a vanilla pod (for an irresistible aroma)
- 1 tablespoon sugar (adjustable to taste)
- 200 g raspberries (fresh or frozen, for the sauce)
- 2 tablespoons brown sugar (for a delicious caramelized sauce)

Step 1: Preparing the rice
Start by rinsing a thick-bottomed pot under cold running water. This step will help distribute heat evenly and prevent the rice from sticking. In this pot, combine the milk with the heavy cream, and if using a vanilla pod, add the seeds now along with the whole pod. If you opt for vanilla powder, add it about 10 minutes before the rice is done cooking.

Step 2: Cooking the rice
Wash the rice several times to remove excess starch, then drain it well. Add the rice to the pot with milk and cream, keeping it on high heat until it begins to boil. Once it reaches boiling point, reduce the heat and stir continuously. This process may take about 1 hour, and the goal is to achieve soft rice and a creamy mixture.

Step 3: Finishing the rice pudding
When the rice is ready, remove the vanilla pod (if used) and add the sugar. Keep the mixture on heat until it comes to a boil again, then take it off the heat and let it cool.

Step 4: Making the raspberry sauce
In a medium saucepan, add the brown sugar to caramelize it. Once it turns golden brown, add 50 ml of water and let it boil until almost all the water evaporates. Add the raspberries and simmer on low heat for 5-7 minutes, stirring gently until the sauce thickens slightly. This step will transform the sauce into a rich, flavorful ingredient, perfect for complementing the creamy rice.

Step 5: Assembling the dessert
Once the rice has completely cooled, portion it into small cups. Generously add the raspberry sauce on top. You can garnish with a few fresh raspberries or a mint leaf for an elegant touch.

Serving suggestions:
This dessert is delicious both warm and cold, making it a versatile choice for any time of the day. You can enjoy it for breakfast, as a snack, or even as dessert, paired with a cup of tea or coffee.

Practical tips:
- Use round rice for a creamier texture.
- If you want a more pronounced vanilla flavor, feel free to add more vanilla powder or use a whole pod.
- Experiment with other fruits for the sauce, such as strawberries or blackberries, to vary the recipe.

Nutritional benefits:
This recipe is not only delicious but also nutritious. Rice is a good source of complex carbohydrates, and milk and cream provide essential proteins and calcium for bones. Raspberries, on the other hand, are rich in antioxidants, vitamins, and fiber, contributing to a healthy immune system.

Frequently asked questions:
1. Can I use brown rice?
Yes, but the cooking time will be longer, so make sure to adjust accordingly.

2. How can I make a vegan version?
Replace the milk and cream with plant-based alternatives, such as almond or coconut milk and soy cream.

3. Can I store the rice pudding in the fridge?
Yes, it can be stored in the fridge for 3-4 days in an airtight container.

I hope I have inspired you to try this recipe for creamy rice pudding with raspberry sauce. It is more than just a dessert; it is a sweet embrace for the soul! Enjoy!