I love tradition. Rice pudding has become a tradition in my family.
INGREDIENTS Of Rice Pudding with Raspberry Coulis
- 2 cups of water
- 1 cup uncooked white rice
- 1 liter of whole milk
- 1/8 teaspoon kosher salt
- 1 ½ teaspoon vanilla extract
- 2 tablespoons of sugar
- 2 tablespoons sherry
- ½ cup thick whipping cream
- ½ cup powdered sugar, sifted (more or less depending on the sweet tooth 🙂
- 1 almond
10 packet of frozen red raspberries, sweet
1½ teaspoons cornstarch
½ cup gooseberry jelly
ALSO READ : Wiener Schnitzel (Christmas Special)
INSTRUCTIONS Of Rice Pudding with Raspberry Coulis
- Heat the water to a boil in a medium saucepan. Add the rice and cook for 5 minutes. Drain well.
- Bring the milk and salt to a boil in a medium saucepan.
- Stir in the drained rice and lower the heat. Simmer uncovered, stirring constantly for 5 minutes.
- cover, Cook, stirring occasionally for 45 minutes or until the milk is almost absorbed and the rice is tender and creamy. Break the lid halfway through cooking to let out the moisture – be careful not to scorch the bottom of the pan.
- Stir in sugar, sherry and vanilla. Refrigerate for at least an hour until it is cold.
Meanwhile, prepare the raspberry sauce as below.
- Just before serving, prepare the whipped cream. Using an electric mixer or by hand, whip the heavy cream until soft peaks form. Towards half, add powdered sugar to taste and if desired an additional pinch of vanilla extract. Fold the whipped cream into the pudding.
- Hide an almond in a bowl and mix the bowls. Pour the raspberry sauce on top and have someone else serve.
1. Thaw and mash raspberries in a blender or food processor.
2. Add the cornstarch and currant jelly.
3. In a medium saucepan, bring to a boil.
4. Cook, stirring constantly, until clear and slightly thickened. Refrigerate until cool.
5. Serve over rice pudding.