Candy and creamy textured rice pudding with the unique tartness of soft rhubarb and fresh berries. Yummy summer dessert with the right amount of sweetness.
Candy and creamy textured rice pudding with the unique tartness of soft rhubarb and fresh berries. Yummy summer dessert with the right amount of sweetness.
Ingredients
3.5 OZ / 1OO ML cream
10 OZ / 300 G Rhubarb
5.5 OZ / 150 G Raspberries
1 EA vanilla pod
6 OZ / 170 G sugar
28 OZ / 800 ML milk
1 PINCH salt
5.5 OZ / 150 G round grain rice
1 TSP lemon zest
3 TBSP water
Directions
Chill the mixing bowl until very cold, add cream and whip for 2 minutes / speed 3 until fluffy, keeping an eye on it the whole time. Set aside. Remove the butterfly whisk and clean out the blender jug.
Clean the rhubarb and cut into small cubes. Cut the vanilla pod in half lengthways and scoop out the pulp. Place the rhubarb and half the vanilla pulp, the scooped-out pod, 3 tablespoons of sugar and 3 tablespoons of water into the mixing bowl and cook using for 10 minutes /100 °C|212°F / speed 1 / stir.
Add the raspberries and blend for 20 seconds / speed 1, then empty the purée into a bowl, removing the vanilla pod, and leave to cool. Clean the mixing bowl.
Add the milk to the mixing bowl along with the rest of the vanilla pulp, salt and remaining sugar, then cook for 10 minutes / 100 °C|212°F / speed 1.
Add rice to the mixing bowl and cook without the measuring cup for 60 minutes / 90 °C|190°F / speed 1. If the rice seems too thick, gradually add a little milk.
Add lemon zest for 10 seconds / speed 1.
Allow the rice pudding mixture to cool, stirring it for 30 seconds/speed 1/ stir.
Once the rice mixture is cool, add whipped cream for 15 seconds / speed 2 / stir, then transfer into glasses or small bowls and serve topped with the purée.
