Rice pudding with cranberries and mandarins

Rice pudding with cranberries and mandarins

A classic dessert, a simple recipe but full of flavor! Although I avoided rice pudding for a while, I discovered that it can be truly delicious, especially when we bring a touch of freshness with cranberries and mandarins. This combination not only enhances the taste but also adds a splash of color to the plate. Let’s begin our culinary journey!

Preparation time
- Preparation time: 10 minutes
- Cooking time: 30 minutes
- Total time: 40 minutes
- Servings: 6

Ingredients
- 500 g round grain rice
- 300 ml water
- 1000 ml milk
- 2 packets of vanilla sugar
- 6 tablespoons granulated sugar
- 100 g cranberries (fresh or dried)
- 100 g cranberry jam
- 100 ml elderflower syrup (or other preferred syrup)
- 1 can of mandarins (or 200 g fresh mandarins)
- Cinnamon powder, to taste

Necessary utensils
- Double-bottomed pot or cauldron
- Wooden spoon
- Molds for portioning
- Grater or mortar (for cinnamon, if using sticks)

Step by step

Step 1: Preparing the rice
Start by washing the rice under a cold water jet to remove excess starch. This will help the rice not to stick during cooking. Add the rice to a double-bottomed pot or a cauldron, along with 300 ml of water and a pinch of salt. Bring to a boil over medium heat, stirring occasionally.

Step 2: Adding the milk
Once the water has completely evaporated (about 10 minutes), add 1000 ml of milk, vanilla sugar, and granulated sugar. Stir well to dissolve the sugar. Reduce the heat to low and let it simmer covered, stirring occasionally, for about 20 minutes or until the rice becomes creamy and absorbs the liquid.

Step 3: Flavoring
After the rice is ready, remove it from the heat and add the juice from the mandarin can and 3-4 tablespoons of elderflower syrup. Gently mix to incorporate all the flavors. It’s time to enjoy the enticing aroma that will fill the kitchen!

Step 4: Portioning
To serve, fill the molds with the rice pudding and let it cool slightly. The rice can be served warm or cold, depending on your preferences.

Step 5: Garnishing
Finally, decorate each serving with cranberries, cranberry jam, mandarins, and a sprinkle of cinnamon. These additions not only provide a contrast of textures but also a sweet-sour taste that perfectly complements the creaminess of the rice.

Practical tips
- Alternative with other fruits: If you don’t have cranberries, you can use blueberries, strawberries, or even peaches from a can.
- Alternative syrups: Instead of elderflower syrup, you can try maple syrup, honey, or even a berry syrup.
- Sugar: You can adjust the amount of sugar according to personal preferences; if you prefer a less sweet dessert, reduce the sugar by 1-2 tablespoons.
- Serving: This dessert pairs perfectly with a cup of green tea or fresh lemonade.

Nutritional benefits
This dessert provides a significant amount of calcium due to the milk, and cranberries are rich in antioxidants, vitamins, and minerals, having beneficial effects on cardiovascular health. Additionally, round grain rice is a good source of carbohydrates, providing the necessary energy for an active day.

Frequently asked questions
1. Can I replace the milk with a plant-based alternative?
Yes, you can use almond, coconut, or soy milk to make this recipe vegan.

2. How can I store the rice pudding?
You can store it in the refrigerator in airtight containers for 3-4 days. Gently reheat before serving.

3. Is this dessert suitable for children?
Absolutely! It is a healthy and tasty dessert that can also be served at breakfast.

A personal note
This rice pudding recipe with cranberries and mandarins brings back childhood memories when my grandmother would prepare a similar dessert every time I came home from school. The aroma of boiled milk and fresh fruits always brings a smile to my face. I encourage you to add a personal touch to your recipe, perhaps by including an ingredient you love or garnishing it in your favorite way. Enjoy your meal!