Rice Pudding with Raspberry Sauce

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.

Print Recipe

Prep Time 15

Cook Time 40

Total Time 55

Course Breakfast, brunch, Dessert

Cuisine danish

Servings 3 servings

Calories 210 kcal

Ingredients

For the raspberry sauce

1 can (14 oz) raspberries without juices, or use fresh ones
1 tablespoon butter
1 cup long grain rice uncooked
1/8 teaspoon salt
1/2 teaspoon lemon zest
1 can (14 oz) light coconut milk
1 cup granulated sugar
1/4 teaspoon vanilla extract

Instructions

To make the raspberry sauce

Add the ingredients in a small food processor or use a hand blender to process and turn into a smooth puree.
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

Into a medium size saucepan, add 2 cups of water, vegan spread, rice, 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.
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.
To serve, add to a serving bowl, a spoon of rice, topping with spoonfuls of raspberry puree and serve.

Notes

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.

Keyword butter, coconut milk, desserts, easy dessert, lemon, quick dessert, rice, rice pudding, sweet, vanilla