Rice pudding with cranberries

Name: Rice pudding with cranberries - Cornelia C.
Ingredients: 1 liter of fresh milk; 1 cup of rice; 1 tablespoon of sugar; optional: 100 g of cranberries. For the syrup: 1 cup of water; 2 tablespoons of sugar; 100 g of cranberries; half a teaspoon of cinnamon.

Children - Rice pudding with cranberries by Cornelia C. - Recipia

Rice pudding is easily made in a multicooker, and the cranberries added at the end give it a tangy flavor and a colorful syrup. In this recipe, the rice is cooked in milk with a little sugar, while the cranberries are prepared separately in a cinnamon syrup. It is important to monitor the BOIL function, as the milk can start boiling quickly and overflow if the appliance is closed for too long. Quick info Total time: not specified in the original recipe Preparation time: not specified Cooking time: the cranberry syrup boils for about 5 minutes after adding the fruit Servings: not specified; the amount is sufficient for several cups or bowls Difficulty: easy Recipe type: dessert in a multicooker Ingredients For the rice pudding: 1 liter of fresh milk 1 cup of rice, pre-washed 1 tablespoon of sugar 100 g of cranberries, optional, to be added to the rice For the cranberry syrup: 1 cup of water 2 tablespoons of sugar 100 g of cranberries 1/2 teaspoon of cinnamon Preparation method 1. Wash the rice in several waters until the water is no longer very cloudy. Let it drain a little, then put it in the multicooker pot. 2. Add the milk and one tablespoon of sugar. Stir to evenly distribute the ingredients. 3. From the Philips multicooker menu, select the BOIL function. Close the lid and start the program from the START button. 4. Monitor the pot during boiling. The BOIL function reaches boiling quite quickly, and the milk can overflow if you do not open the lid at the right time. After opening the lid, let the rice continue to boil until it reaches the desired consistency. 5. If desired, add some of the 100 g of cranberries intended for the rice after it is cooked. The amount is optional, and the rest of the fruit will be used for the syrup. 6. For the syrup, put the water and the two tablespoons of sugar in a small pot. Boil the mixture over low heat until the sugar completely dissolves and the liquid begins to thicken. 7. Add the cinnamon and the 100 g of cranberries. Continue boiling for about 5 minutes. The syrup should thicken slightly, without being left unattended. 8. Serve the rice pudding in cups or bowls along with the cranberry syrup and cinnamon. Why I make this recipe often I love the combination of creamy rice pudding and slightly tangy cranberries. The rice needs a little sugar since the syrup is already sweet, and the fruits bring enough flavor and color. Additionally, cooking in a multicooker is convenient, as long as the boiling stage of the milk is closely monitored. Tips Wash the rice before putting it in the pot. This step helps remove excess starch from the surface of the grains. Do not leave the lid closed without supervision after selecting the BOIL function. Boiling starts quickly, and the milk can rise and overflow. After opening the lid, continue boiling until the rice reaches the desired texture. The recipe does not specify a fixed time for this stage, as the consistency depends on the type of rice and individual preferences. Measure the sugar in the rice. The two tablespoons used for the syrup, along with the cranberries, already bring enough sweetness to the dessert. The syrup should be boiled over low heat. The sugar must melt before adding the cinnamon and the fruits, and the liquid should start to thicken. Substitutions The recipe uses fresh milk and does not specify a certain fat percentage. You can use any type of milk you have on hand, keeping the same amount of 1 liter. If you don't want cranberries to be added to the rice, you can use them only in the syrup. In this case, the fruits are added exclusively to the small pot, according to the syrup steps. It is not recommended to change the amount of water in the syrup without adjusting the boiling time, as the final consistency depends on how much liquid evaporates. Variations You can serve the rice pudding with the cranberry syrup separately, so each person can add as much as they want. This is especially useful if you prefer the dessert less sweet. For a more subtle cinnamon flavor, use the same half teaspoon in the syrup, but do not add cinnamon directly to the rice. The original recipe uses cinnamon in the syrup. Cranberries can only be added to the rice after boiling, as indicated in the recipe. This way, you can keep the dessert simple and use the fruits mainly for topping. Serving ideas Put the rice in cups or bowls while it is warm and add the cranberry syrup over each serving. The fruits can be distributed along with the syrup. If you want to better control the sweetness, serve the syrup in a separate bowl. The rice pudding can be enjoyed plain, and each person can add the desired amount. Frequently asked questions 1. Can I use the BOIL function without opening the lid? It is not recommended. According to the recipe, the BOIL function starts boiling in a short time, and the milk can overflow if the pot is not checked. Open the lid at the right time and continue boiling until the rice has the desired consistency. 2. When are the cranberries added to the rice pudding? The cranberries intended for the rice can be optionally added after the rice is cooked. The 100 g of cranberries for the syrup are added separately, after the water and sugar have formed a slightly thickened syrup. 3. How long are the cranberries boiled? After being added to the syrup with the cinnamon, they are boiled for about 5 minutes. Before this step, the water and sugar are boiled until the sugar is completely melted, and the syrup begins to thicken. 4. How much sugar should be added to the rice pudding? The recipe indicates one tablespoon of sugar for the rice. There is no need to increase the amount without tasting, as the syrup already contains two tablespoons of sugar and is sweet enough. 5. Can I serve the rice without syrup? Yes. The cranberry syrup is prepared separately and can be served according to preference. However, the combination of rice pudding and fruits from the syrup is the main part of this dessert variant. Nutritional values The values below are estimates. The recipe does not specify the size of the rice cup, the number of servings, the type of milk, or whether the cranberries are fresh or dried, so the exact values may vary considerably. Approximate calculation for 4 servings, using a standard cup of raw rice and fresh cranberries: Calories: approximately 400-500 kcal per serving Protein: approximately 10-13 g Carbohydrates: approximately 75-90 g Fats: approximately 7-12 g Most of the carbohydrates come from rice, milk, and sugar. If dried cranberries are used instead of fresh ones, the amount of sugars and the number of calories may be higher. The fat content mainly depends on the milk used. Storage and reheating The rice pudding is stored in the refrigerator in a covered container. It is not recommended to leave it at room temperature for long, as it contains milk. When cold, the rice will thicken. To reheat it, warm it gradually and stir until it returns to a softer consistency. If the cranberry syrup has thickened too much after cooling, it can be reheated separately over low heat.

Rice pudding with cranberries

Tags

Categories