Rice Pudding
6 servings
60 minutes
Rice pudding is a delicate treat that comes from the depths of European cuisine. Its roots can be found in traditional recipes from England, France, and even Scandinavian countries, where it served as a warming and nourishing dessert. The velvety texture of arborio soaked in fragrant milk and sweetness of sugar creates a cozy feeling, like a return to childhood. Cream adds airiness, while vanilla extract brings refined depth of flavor. An additional note of freshness comes from raspberry sauce, which adds brightness and sweet-tart charm. The pudding is usually served warm or chilled, garnished with a pinch of nutmeg for a spicy accent. It is perfect as a dessert after dinner or a light treat with a cup of fragrant tea.
1
Boil milk in a small saucepan over medium heat. Add rice and sugar (70 g), reduce heat and cook for about forty-five minutes, stirring until the rice is soft and has absorbed most of the milk. Remove the pudding from heat, add vanilla extract and cool.
- Milk: 2 l
- Arborio rice: 280 g
- Sugar: 120 g
- Vanilla extract: 1.5 teaspoon
2
Sprinkle the raspberries with the remaining sugar and puree them using a food processor. Strain through a fine sieve.
- Raspberry: 300 g
- Sugar: 120 g
3
Before serving, whip the cream, fold it into the pudding, and distribute the finished dish into small deep plates. Drizzle with raspberry sauce and sprinkle with ground nutmeg if desired.
- Heavy cream 35% fat: 375 ml
- Nutmeg: to taste
