RCI-DS.001.0457.001

Raspberry Rice Pudding with Vanilla Sauce

Makes 4 servings

vegetarian
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Heat 1 cup of milk in a saucepan over medium heat until it is scalded (small bubbles form around the edges), then set aside to cool slightly.
2
Combine 1 cup of cooked rice, 2 tablespoons of sugar, and 1 teaspoon of vanilla extract in a mixing bowl, stirring until the sugar dissolves.
3
Pour the cooled scalded milk into the rice mixture and fold gently until well combined.
4
Whip 1/3 cup of whipping cream to stiff peaks using an electric mixer or whisk.
5
Fold the whipped cream gently into the rice pudding mixture in two additions, maintaining an airy texture.
6
Prepare the vanilla sauce by whisking 3 egg yolks with 1/2 cup of sugar in a heatproof bowl until pale and thick, about 2 minutes.
7
Heat 1 cup of milk in a saucepan over medium heat until scalded, then slowly pour it into the egg yolk mixture while whisking constantly to temper the eggs.
8
Transfer the egg and milk mixture back to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it reaches 160°F or coats the back of the spoon (about 5-8 minutes).
6 minutes
9
Remove the sauce from heat and stir in 1 tablespoon of raspberry liqueur and 1/2 teaspoon of vanilla extract.
10
Strain the vanilla sauce through a fine-mesh sieve into a clean bowl to remove any cooked egg particles, then chill until ready to serve.
11
Whip 1/4 cup of whipping cream to stiff peaks and fold gently into the chilled vanilla sauce just before serving.
12
Divide the raspberry rice pudding among four serving bowls, drizzle with the vanilla sauce, and garnish each with 1/4 cup of fresh raspberries.

What Makes This Variant Distinct

  • Original variant

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