Europe · hotel dessert menus
Vanilla Rice Pudding with Red Berries
Slowly simmered rice and milk produce a spoonable dessert that needs no elaborate plating. Vanilla adds aroma and tart berries balance the sweetness. This dairy-based dessert is suitable for evaluating a creamy short-grain rice texture.
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Estimated timing; cooked-rice recipes exclude cooking and chilling the rice beforehand.
Choosing Rice for This Dish
Japonica is a short-grain candidate for this creamy trial. Confirm the texture with a small batch; it is not being described as an Arborio risotto rice.
Ingredients
- 100 g Japonica rice
- 200 ml water
- 600 ml milk
- 25 g sugar
- 1 tsp vanilla extract and a pinch of salt
- 100 g raspberries or redcurrants
Method
Rinse rice and simmer it with water in a heavy-bottomed pan for about 10 minutes until partly softened.
Add milk and salt, then simmer very gently for 25–35 minutes, stirring along the bottom until rice is tender.
Stir in sugar and vanilla. Stop cooking when the pudding is creamy but still loose; it thickens as it rests.
Spoon into bowls and add washed berries. Serve warm, or cool promptly and refrigerate for a chilled dessert.
Chef’s Notes
Keep the heat low after adding milk. If the pudding becomes too thick before the rice softens, add a small amount of hot milk instead of forcing a fast boil.
Storage and Cooking Temperatures
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