Prepare to embark on a culinary journey that transforms simple ingredients into a luxurious dessert that's both comforting and elegant. This Raspberry Vanilla Rice Pudding isn't just another dessert - it's a creamy, dreamy experience that will transport your taste buds to a world of pure indulgence. With its perfect balance of sweet vanilla, soft rice, and burst of fresh raspberries, this recipe promises to become your new favorite go-to treat that's surprisingly easy to make!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup cooked rice
- 2 cups milk
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 cup raspberries
- 1/4 teaspoon salt
Instructions
- In a medium saucepan, combine the cooked rice, milk, sugar, and salt. Stir ingredients thoroughly to ensure even distribution.
- Place the saucepan over medium heat, bringing the mixture to a gentle simmer. Stir continuously to prevent the rice from sticking to the bottom of the pan.
- Reduce heat to low and continue cooking, stirring frequently, until the mixture begins to thicken and the rice absorbs most of the milk. This should take approximately 15-20 minutes.
- Remove the pan from heat and stir in the vanilla extract, mixing well to incorporate the flavor throughout the pudding.
- Allow the pudding to cool for 5-10 minutes, during which it will continue to thicken slightly.
- Gently fold in half of the fresh raspberries, crushing them slightly to release their juices and create a marbled effect in the pudding.
- Transfer the pudding to serving dishes, and top with the remaining whole raspberries for garnish.
- Serve warm or chilled, depending on preference. The pudding can be refrigerated for up to 3 days in an airtight container.
Tips
- Use day-old cooked rice for the best texture - slightly firmer rice helps maintain structure in the pudding.
- Stir continuously while cooking to prevent scorching and ensure even thickening.
- For extra creaminess, consider using whole milk or even adding a splash of heavy cream.
- Don't rush the cooking process - low and slow is the key to achieving the perfect pudding consistency.
- Feel free to experiment with different berry variations if raspberries aren't your favorite.
- If the pudding becomes too thick, you can thin it out with a little extra milk when reheating.
- For a more decadent version, top with a sprinkle of cinnamon or a dollop of whipped cream before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 6g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
