Rice Pudding with Raspberry Sauce

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Rice pudding is a classic dessert loved by people of all ages. Its creamy texture, delicate flavor, and versatility make it a go-to choice for many sweet tooths.

To elevate this traditional treat, we present you with a delightful twist—rice pudding with raspberry sauce.

This delightful combination brings together the smoothness of rice pudding with the tartness of raspberries, creating a dessert that is both comforting and refreshi

Whether you serve it warm or chilled, it is sure to impress your family and friends at any gathering or special occasion.

By following the recipe provided and experimenting with different toppings or variations, you can create a rice pudding with raspberry sauce that suits your taste preferences.

Remember, don’t hesitate to get creative and add your own personal touch to make this dessert truly unique.

Cooking Time

• Cooking: 40 minutes
• Preparation: 15 minutes
• Total time: 55 minutes

Servings

• 3 servings

Ingredients list

For the raspberry puree

1 can (14 oz) raspberry without juices or fresh raspberries

½ tbsp lemon juice

2 tbsp powdered sugar

For the rice

2 cups water

1 tbsp butter

1 cup long grain rice, uncooked

⅛ tsp salt

½ tsp lemon zest

1 (14 oz) can light coconut milk

1 cup granulated sugar

¼ tsp vanilla extract

How to make Rice Pudding with Raspberry Sauce

To make the raspberry mixture

1. Add the ingredients in a small food processor or use a hand blender to process and turn into a smooth puree.
   2. Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spoon. Discard the seeds. Keep refrigerated in an airtight container for up to two days.

To make the rice

6. Into a medium size saucepan, add 2 cups of water, butter, ice, salt, lemon zest and bring to a boil at medium-heat. Once boiling, reduce heat to low and cook, covered, in for 10-15 minutes. Reserve.
7. In another large saucepan, combine the cooked rice with coconut milk, sugar, bring to simmer for 15 minutes, stirring occasionally to avoid sticking to the bottom of the pan. Remove from the heat, add in the vanilla.
8. To serve, add to a serving bowl, a spoon of rice, topping with spoonfuls of raspberry puree and serve.

Storage

To store rice pudding, refrigerate it in an airtight container for up to 3-4 days. When reheating, use the stovetop or microwave, and add a splash of milk or cream if it has thickened. It can also be frozen for up to 2-3 months. Thaw in the refrigerator and reheat as desired.

What to serve with 

Check it out some other delicious desserts from our blog:

• Chamomile White Chocolate Cookies
• Oreo Chocolate Mousse Cake 
• Fluffernutter Cookie Cups
• Crunchy And Sweet Fekkas Biscuits
• Homemade Kiwi And Strawberry Cheesecake

FAQs

Can I use a different type of rice for this recipe?

While Arborio rice is commonly used for rice pudding due to its high starch content, you can substitute it with other short-grain rice varieties like sushi rice or pudding rice. Keep in mind that the cooking time may vary slightly.

Can I use almond milk or coconut milk instead of whole milk?

Absolutely! You can experiment with different types of milk to suit your dietary preferences or restrictions. Almond milk and coconut milk work well and add a unique flavor to the pudding.

Can I make the raspberry sauce ahead of time?

Yes, you can prepare the raspberry sauce in advance. Simply store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, gently reheat the sauce on the stove or microwave until warm.

Can I substitute frozen raspberries with fresh ones?

Fresh raspberries are ideal for this recipe, but if they are not in season or available, frozen raspberries will work just as well. Thaw them before cooking the sauce, and adjust the sugar quantity to taste.

Can I add any other toppings to the rice pudding?

Absolutely! Rice pudding is a versatile dessert, and you can customize it with various toppings. Consider adding toasted nuts, shredded coconut, or a drizzle of chocolate syrup for added flavor and texture.

What can I use to thicken my rice pudding?

To thicken your rice pudding, you can use a combination of cooking techniques and ingredients. Here are a few options:

1. Cook longer: Simmer the rice pudding for a longer period, allowing the starch in the rice to break down and create a thicker consistency. Be sure to stir frequently to prevent sticking and scorching.
2. Increase rice-to-liquid ratio: Add more rice to the recipe to absorb excess liquid and create a thicker texture. This will result in a higher ratio of rice to the milk or liquid used in the pudding.
3. Cornstarch or arrowroot powder: Mix a tablespoon or two of cornstarch or arrowroot powder with a small amount of cold liquid (such as milk or water) until smooth. Add this mixture to the simmering rice pudding and cook for a few more minutes until it thickens.
4. Egg yolks: Whisk a couple of egg yolks in a separate bowl. Slowly add a ladleful of the hot rice pudding to the egg yolks while whisking continuously. This will temper the eggs and prevent them from curdling. Then, gradually pour the egg mixture back into the pot while stirring. Heat the pudding for a few more minutes until it thickens.

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