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Rice pudding, raspberry compote

Rice pudding, raspberry compote Cook Expert

Preparation : 15 min Resting : -
Cooking : 35 min Equipment :
Difficulty :
Rating :
 3 rates
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Programmes : accessories :

Serves 6-8 :
650 ml milk
1 thick vanilla pod – seeds only
50 g sugar
120 g round-grain pudding rice
grated zest ¼ organic orange
fresh raspberries
RASPBERRY COMPOTE:
200 g raspberries
100 g sugar
50 ml water
1Prepare the raspberry compote. Then, rinse and dry the rice. Wash the metal bowl
and add the milk, rice, vanilla seeds, orange zest and sugar. Run the
EXPERT programme, 30 minutes/speed 2A/100 °C.
2When cooked, to make the rice very creamy, run the EXPERT programme
30 seconds/speed 3 (without heating).
3Spoon the rice pudding into ramekins or small glass containers, top with raspberry
compote and decorate with fresh raspberries. Serve warm or cold.
raspberry compote
1Carefully wash the raspberries. Place in the metal bowl with the sugar and water.
Run the EXPERT programme, 7 minutes/speed 1A/110 °C; refrigerate.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

It is essential to make this dish using pudding rice.


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Chumpy

First time making rice pudding and it turned out great. Love the flavor and texture!