Do you remember these little glasses? Back then, fellow food blogger Ulrike had lent inspiration to prepare semolina pudding. Ever since I skipped store-bought stuff such as rice puddings, fruit curds or custards. Rice puddings are especially close to my heart, a childhood thing, who would have guessed?
The recipe is straightforward and can be cooked in less than half an hour, with the added benefit of a) having prepared great dessert snacks for a couple of days and b) have a reason to smile at into your fridge, whenever you open it (cute little Weck or yogurt glasses are a must!). Let alone c), you now exactly what went into the snack, no hidden stabilizers or additives. Last but not least: seasonal variations are endless. Pumpkin-ginger? Caramelized apples? Spiced pears?
In a large pot bring milk, coconut milk, salt, scraped out vanilla seeds as well as the pod to a boil. Add the rice and let simmer over low to medium heat for about 25 minutes. Make sure to stir regularly, otherwise the rice might easily stick to the bottom.
Meanwhile prepare the raspberries: Heat the (frozen) raspberries together with 2 tbsp sugar and a little water (3-4 tbsp) in a little saucepan and sweeten to taste. Set aside.
Remove the vanilla pod after 20 minutes, add the butter and the sugar (sweeten to taste) and cook until the rice has just the right bite to it. If the rice has already soaked up to much of the liquid, add more milk or coconut milk, as the rice will further firm up while it chills. Like a good risotto the final rice pudding is supposed to have a silky, creamy texture. (optional: those not afraid of additional calories, can improve creamy texture – and taste! – with a generous dollop of whipped cream, too.)
Fill into prepared yogurt glasses (a jam funnel can be of great help!), add raspberry compote and let cool off slightly. Seal the glasses with cling film and some kitchen yarn, then transfer to the fridge, where they keep well for a couple of days.
Coconut rice pudding with raspberry compote
Recipe source: own creation
Required time: ~ 30 min, yields 4 to 5 small glasses
~500 ml whole milk (more if needed)
250 ml coconut milk
a pinch of salt
1/2 vanilla pod, split lengthways, seeds scraped out
150 g short grain white rice
1 tbsp butter
50 g sugar
optional: 100 g heavy cream
150 g raspberries (frozen or fresh)
2 tbsp sugar