Raspberry Vanilla Rice Pudding

Raspberry Vanilla Rice Pudding might be just the dessert you are searching for. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 319 calories, 7g of protein, and 19g of fat per serving. This recipe serves 6. For $1.97 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 955 people have made this recipe and would make it again. This recipe from Nutmeg Nanny requires rice, egg yolks, vi-shape shake mix, and raspberries. From preparation to the plate, this recipe takes roughly 3 hours and 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 66%. This score is solid. If you like this recipe, you might also like recipes such as Vanilla Pudding Raspberry Napoleon, Vanilla Raspberry Chia Pudding, and Raspberry Vanilla Pudding Parfaits.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large sauce pan add whole milk, coconut milk, rice and kosher salt. Bring to a boil, stirring constantly. Reduce heat to low, cover and let simmer for 15 minutes. Stir occasionally. Remove the lid and simmer uncovered until the mixture is reduced to 3-1/2 cups, about 8 minutes. In a large bowl whisk together vanilla bean paste, egg yolks and sugar. Add a spoonful of the hot rice mixture to the yolk mixture. Whisking constantly. You are tempering the mixture so the eggs do not scramble. Whisk in a few spoonfuls of the hot rice mixtures and once it's tempered add in the rest of the hot rice mixture and stir. Add the mixture back to the pan over medium-low heat and stir with a wooden spoon until the mixture is thick enough to coat the back of the spoon. About 2 minutes. Once the pudding is thick add it to a bowl and cover with a piece of plastic wrap. Make sure to push the plastic wrap onto the surface of the pudding. Add to the refrigerator and let cool completely. When you are ready to serve your pudding make your fresh raspberry puree. Add raspberries and sugar to a blender and puree. If the mixture is too thick to puree simply add a few drops of water to loosen the mixture. If your berries are not very sweet you can add another 2 tablespoons of sugar. To serve your pudding add it to a bowl and top with fresh raspberry puree.

 

Step by step:

1. In a large sauce pan add whole milk, coconut milk, rice and kosher salt. Bring to a boil, stirring constantly. Reduce heat to low, cover and let simmer for 15 minutes. Stir occasionally.

2. Remove the lid and simmer uncovered until the mixture is reduced to 3-1/2 cups, about 8 minutes. In a large bowl whisk together vanilla bean paste, egg yolks and sugar.

3. Add a spoonful of the hot rice mixture to the yolk mixture.

4. Whisking constantly. You are tempering the mixture so the eggs do not scramble.

5. Whisk in a few spoonfuls of the hot rice mixtures and once it's tempered add in the rest of the hot rice mixture and stir.

6. Add the mixture back to the pan over medium-low heat and stir with a wooden spoon until the mixture is thick enough to coat the back of the spoon. About 2 minutes. Once the pudding is thick add it to a bowl and cover with a piece of plastic wrap. Make sure to push the plastic wrap onto the surface of the pudding.

7. Add to the refrigerator and let cool completely. When you are ready to serve your pudding make your fresh raspberry puree.

8. Add raspberries and sugar to a blender and puree. If the mixture is too thick to puree simply add a few drops of water to loosen the mixture. If your berries are not very sweet you can add another 2 tablespoons of sugar. To serve your pudding add it to a bowl and top with fresh raspberry puree.

Nutrition Information:

covered percent of daily need