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Chilled Rice Pudding with Warm Berry Sauce Recipe

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This recipe for Chilled Rice Pudding with Warm Berry Sauce is from The Crouch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the rice pudding:
3½cups whole milk
¾ cup long grain white or basmati rice
¼ granulated sugar
1 cup heavy cream
½ cup blanched slivered almonds, toasted
1 tsp vanilla extract

For the sauce:
12 oz mixed berries (currants, raspberries, blackberries)
¼ granulated sugar
Directions:
Directions:
1. Mix the milk, rice, and sugar in a large, heavy-bottomed saucepan and bring to a boil, stirring frequently to prevent the rice from sticking. Turn down the heat and simmer for about 15 minutes, stirring frequently, until the rice is tender. Turn the rice out into a large bowl and leave to cool.
2. While the rice cools, whip the cream until it forms soft peaks, then fold into the cooled rice.
3. Cook the almonds in a dry frying pan over low heat, shaking the pan frequently, until golden. Leave to cool, and then chop. Fold the chopped almonds and vanilla extract into the rice and leave in the fridge for 3-4 hours or overnight.
4. To make the sauce, heat the berries gentlly with sugar and 1 T water, and simmer on low heat for 3-4 minutes until they are cooked through. Purée the sauce with a hand-held blender and pass through a sieve to remove the seeds. Poor the warm sauce over the chilled pudding to serve.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
10 min

 

 

 

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