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A light dessert or dinner.
- 120 gr of rice
- 500 ml of milk
- 1 tablespoon blueberries
- 1 tablespoon raspberries
- 3 tablespoons sugar
- 1 sachet of vanilla sugar
Preparation time: less than 60 minutes
RECIPE PREPARATION Rice with milk and berries:
Wash the rice and put it in hot water for 20 minutes.
Bring the milk to the boil and when it starts to boil, add the rice and sugar and let it boil until the rice boils, stirring constantly so that it does not stick to the bottom of the bowl.
Remove from the heat and add the vanilla sugar and mix well.
Pour into two bowls and add the fruit, stirring gently. We leave some fruit on top.
Rice pudding with berry reduction and berry reduction / Rice pudding and berry reduction
Sunday was created by God for late and fabulous breakfasts. Don't contradict me, you have no arguments. I WANTED to wake up in the morning, to open the windows wide to let in the smell of fresh flowers and flowers, to turn on the music, to fill the house with appetizing aromas and then to feed the yam, lazily rolling through the bed! I just love Sunday mornings!
This morning I felt an acute need for something sweet, good and fragrant, but at the same time a little sour. In 30 minutes this wonderful rice pudding with milk and berry reduction was ready.
- Put the rice to boil over low heat with the milk, salt and sugar. In 20 minutes it will be ready to boil, if we chew from time to time.
- In a pan, over medium heat, stir in the berries, sugar and coconut milk. In a first phase they will leave a lot of juice, we wait quietly, stirring occasionally, until that juice evaporates, a thick sauce is formed and we obtain the reduction.
- Cut the banana into small slices and place it in two bowls. When the rice is ready, we pour it over the banana, then over the reduction. We sprinkled another brown sugar powder, and that's it.
I looooooooooooooooooooooooved it!
USEFUL TIP: if you don't have rice at home, or if you're in a hurry, you can replace it with couscous. It is made even faster and is just as tasty! You will need to boil the milk and let the couscous infuse in a covered bowl for 10 minutes.
For the beginning, we prepare the fruit puree. The cleaned, washed fruits are put in a bowl on the fire and left for 5-6 minutes until they soften, stirring constantly.
Pass it with a fork, then pass everything through a sieve to remove the seeds
The resulting puree is put back on the fire, and when it has dropped, set aside to cool very well (it should not be hot at all)
Boxes of whipped cream and condensed milk are put in the refrigerator in the evening.
The next day, beat the whipped cream well until it forms ridges.
Lightly add the milk over the whipped cream, then the fruit puree, stopping 2-3 tablespoons for decoration.
Stir gently then pour into a round metal bowl or box (to mix more easily),
Put it in the freezer, after 30 minutes remove it, mix it vigorously with a wooden spoon, put it back in the freezer, leave it for another 30 minutes and mix it again.
It is now ready to serve. Garnish with a little berry sauce on top.
The article was proposed by Iancu Lubita for the contest Perfect recipe for summer awarded with an ice cream machine. Vote for comments if you liked it and want to win. If you want to participate with your own recipe, find out details here.
Rice pudding with coconut milk and pineapple topping with berries
This rice pudding recipe with coconut milk and pineapple topping with berries is simply an explosion of tastes, textures and color! The sweet-sour and slightly hot taste will surely impress you!
I think this is the best rice pudding I've ever made! The pictures also speak for themselves, don't they ?! When the idea came to me to make this rice pudding with coconut milk, I didn't even imagine that it would turn out so well! Both the appearance and the taste exceeded my expectations. The flavors blend perfectly, and the topping has a beautiful color in contrast to the white pudding.
This rice pudding with coconut milk is a recipe that is part of campania Shan & rsquoShi The Asian Connection, organized by Urban Flavors. I am glad that I was invited to be part of this campaign, along with 11 other bloggers that I admire and follow with great pleasure.
I have to admit that it is a challenge to cook with Asian ingredients and create such recipes. I haven't cooked Asian recipes too often (at most macrobiotics) so I'm not very familiar with them. I had to document myself a little earlier. But I'm glad that the products I received are very interesting and they inspired me to create some vegan recipes, healthy and inspired by Asian cuisine.
I don't know how Asian this dessert is because I didn't have any Asian recipe as a source of inspiration for it. The idea simply came to me and I implemented it. I tried to add Asian flavors: ginger, coconut, and rely on the sweet-sour combination of tastes. I say it worked out for me! All that remains is to test the recipe and give the verdict! & # 128512
For this recipe I used the round grain rice from Shan & rsquoShi (sushi & ndash Sushi Reis) and the coconut milk I love! It was the first time I cooked with coconut milk and it will definitely not be the last! And delicious!
Don't forget the contest organized by Urban Flavors, where you can win one of the 3 prizes provided by Shan & rsquoShi. The prizes consist of 3 sets of Shan & rsquoshi ingredients + wok + accessories!
Rice cake with milk, fruit and whipped cream & # 8211 without baking
Rice cake with milk, fruit and whipped cream & # 8211 without baking, especially for children. Rice cake with coconut and fruit. It is a cake without baking, according to the hot summer days when no one wants to start the oven.
A perfect cake for children! Who doesn't love rice pudding? I'm talking about that creamy and vanilla & # 8230 hmmm. It's so good! And how good it is cold, the next day, when it starts to set.
Classic milk rice is a divine dessert, especially if you leave it cold overnight and eat it the next day with a few slices of fruit on top and a word of whipped cream! But how about I put a little whipped cream with gelatin on the inside to make it more airy? Here you will find the classic recipe of rice pudding.
Being in the middle of summer, I can't imagine making desserts without fruit. When I see cakes with heavy creams in summer, cakes without a trace of fruit or filled with jam, I get the hang of it. It's like walking in sandals in winter and fur in summer. Moved. Make the most of the seasonal fruits! There are hundreds of fruit cake recipes: strudel, pies, pandispans, leavened fruit doughs, tarts, puddings, ice cream, etc. We also grouped ours in the section & # 8222Fruit cakes & # 8221.
Returning to this rice cake: it is a rice with milk, vanilla and sweetened (with more milk than in normal recipes) boiled with 4 tablespoons of grated coconut and mixed with gelatin and whipped cream. And with fruit! It has a kilogram of apricots, nectarines and peaches. The top is not absolutely necessary, but I still made it from fragile biscuits sprinkled with melted butter. I urge you to make it with fresh coconut which is found in many supermarkets and costs around 3 lei / piece. At least for decoration. The fresh coconut core has a fantastic aroma and a crunchy-juicy consistency.
This rice cake is very suitable for small children's birthdays. In summer it can be made with any seasonal fruit you have at hand (strawberries, raspberries, cherries, sour cherries, apricots, peaches, red currants, blueberries, blackberries, nectarines) or in winter with fresh exotic fruits (pineapple, mango, kiwi, oranges, papaya ) or local compote. It can also be mounted in small, individual shapes (like tart) or in glass cups or decorative cups (verrines). You will get rid of the stress of getting out of shape! The ingredients are common, available to everyone. I urge you to use natural whipped cream.
This rice cake with milk, fruit and whipped cream was assembled in a 28 cm shape. The cake weighed approx. 3 kg from which 20-25 slices come out.
Rice with milk and cinnamon & # 8211 Classic recipe. You can also add fruit on top if you want
I found out from friends who are passionate about gastronomy that for a liter of milk you need about 250-300 gr. of rice. This is where you choose to boil the rice directly in the milk. That's what I saw in my grandmother.
He did it in the polenta pot, but he never measured. He put about two liters of milk, when it started to boil add the sugar and rice. Only she knows how much she was putting in because she didn't measure it at all.
Then he would light the fire from the smaller stove and let it boil until the grains blossomed, absorbed the milk and the delicious rice pudding thickened. As far as I can tell, it's not important if you put a little more milk than you need, but it's a problem if you put less, the rice has no way to continue cooking.
I made a recipe for rice with milk that I did not boil in milk but in water. Well, if you're wondering if it tastes good, I assure you it's very good. Basically, the grain is semi-boiled in water, which means that it also absorbs water and milk. Sure it's good, but not as fatty as rice boiled only in milk. So, it is a recipe for rice with light, dietary milk. And if the taste is good, why not cook healthier, with less fat and without sugar?
- a cup of rice with a small grain, washed in three waters, at least
- milk, about 500 ml. (I got two healthy servings)
- vanilla extract, I used powder
- or cinnamon
- or cardamom powder
- or lemon or orange peel, depending on what you have in the closet or what you like
berries according to preference, in my case, strawberries
You may also like the pancakes with quince jam and vanilla ice cream
Boil the rice in 500 ml. of water until it's half done. Separately, boil the milk.
Drain the rice water and add it to the milk bowl. After it starts to boil again, continue cooking at a low temperature, over low heat, stirring occasionally.
Add your favorite flavors: cinnamon, vanilla, etc.
At some point, you will notice that the rice pudding has thickened, leaving very little unabsorbed milk. Now the dessert is ready.
You can add the strawberries directly to the bowl in which it boiled or separately, in bowls.
Put a tablespoon of honey in a bowl, then add a few tablespoons of rice with milk, then put another tablespoon of honey and rice with milk. Add your favorite fruits on top and enjoy this quick, tasty and healthy dessert.
Published by Teodora Necula
I am a nutritionist technician, specialist in natural therapy (gemotherapy), hormonal advisor and founder of the Natbiolife community and the Tips for a healthy life group, a community that currently has over 9,500 members. I am a graduate of the Faculty of Physical Therapy, Unefs Bucharest in 2014 Graduate: Master of Nutrition and Body Remodeling, Unefs Bucharest 2016 Graduate: Masterclass Specialization Course - Nutritionist Technician 2017 Hormone Balance Counselor Course 2019 Specializations: Emotional Eating, Messy Meals, Addiction Cardiac, Type 2 Diabetes, Gout, Hepatic Steatosis, Hepatitis, Detoxification, Bladder Disorders, Vegetarian Nutrition, Herbal Treatment Schemes, Uterine Fibroids, Ovarian Cysts, Menopause, Osteoporosis, Fatigue, Obesity, Anxiety For many of us, Eating healthy and exercising is a real challenge. So I decided to guide you to support the path to a healthy lifestyle and a beautiful body. Whether you need to lose weight or gain weight, if you want to learn what healthy nutrition means and how to train, or if you want to perform in sports, I am at your disposal with dedicated services to get the best results, in a much shorter time. For appointments both in Bucharest and in Ploiesti you can call: 0753 68 80 46 View all posts by Teodora Necula
Rice with milk with strawberry topping or berries
If you miss your childhood dessert, the sweet and fragrant smell of cinnamon, I suggest you try rice pudding, a dessert so easy to make but that will surely make your morning more enjoyable.
You can use topping both fresh strawberries, berries or caramel.
Candy in a calendar box
Chocolate fruit bouquet
Box of 4 chocolate hearts
Wash the rice and boil it with a cup of water for 7 minutes. Then drain the rice and set aside in a bowl to cover. Boil the milk together with the vanilla sugar, lemon peel, vanilla essence, cinnamon stick and 3 tablespoons of sugar. Before boiling, add the rice and let it boil for about 10 minutes on medium heat, until the rice is bound. Stir occasionally, being careful not to stick. Turn off the heat and leave for a few more minutes with the lid on.
Meanwhile, in a lightly heated pan put the strawberries cut in two or four depending on their size, add two tablespoons of sugar, two tablespoons of honey and a sprig of mint. Leave on medium heat for a few minutes until the syrup is bound.
Rice pudding put in bowls and serve with strawberry topping or simply with cinnamon on top. It can be served both hot and cold.
Ice cream with condensed milk and dried fruit
Nothing is more suitable on this heat than a delicious and refreshing ice cream with condensed milk and dried fruit.
I make ice cream at home quite often, especially since I also took my car, so that I would no longer be a servant of the freezer: D. I have a lot of recipes to put into practice. Recently, the one of Adi, which I made according to my taste and imagination, remained imprinted in my mind.
I hope you like it too and try it.
Basmati rice with coconut milk
Basmati rice with coconut milk - the taste of childhood with a twist. Tell me why "with a twist"? Rice pudding is one of my favorite desserts from my childhood, which my mother and grandmother used to make for me quite often when I was little. This recipe is a little different from the one we all know and that's because I tried to adapt it to my current preferences.
Basmati rice with coconut milk is somewhat the Asian version of the classic rice pudding recipe and this is due to the two basic ingredients: basmati rice and coconut milk. Another difference from the classic recipe is the fact that I did not use a very large amount of sweetener. I preferred to limit myself to a spoonful of honey, rather than giving it a sweet, but not very sweet, tint. The final taste was also helped by coconut milk, vanilla essence, cinnamon, ginger, but also orange peel. I didn't feel the need to add anything extra, for me it was perfect as it came out, meaning delicious. You can adjust the taste according to your preferences and how sweet you want the rice pudding to be.
Eat like a pro by Beko
The idea of this recipe is actually a challenge from Beko. They run a campaign to raise awareness of the importance of a healthy diet, and the target audience is parents, children and young teenagers. The "Eat Like a Pro" campaign aims to draw attention to the high rate of childhood obesity globally. Studies show that by 2025, more than 70 million children worldwide will become obese due to an unhealthy diet. The campaign is also supported by the players of the FC Barcelona football team, who encourage the young public to follow their example, adopt a balanced diet and convince them that healthy foods are really interesting and attractive (we all know that young people do not have a relationship ”so good with vegetables).
For this purpose, Beko Romania challenged me to think of a healthy recipe, full of flavors and vitamins and to add it in a spoon plating manifesto, which bears my culinary signature (hence the idea of plating in a porcelain spoon).
I gladly accepted their challenge because I promote a healthy lifestyle and I try to inspire as many people as possible to find their balance in food.
With the idea that the target audience is children and young teenagers, I thought that a recipe that reminds me of my childhood would be ideal. When I was little, my diet was not chaotic at all, I did not exaggerate with sweets, carbonated drinks and in any case with the quantities. My mother made sure that we had a healthy and balanced diet from all points of view. She was very careful with us, we always had good food, cooked at home, even the little culinary pleasures she gave us, were well thought out, and for that I am grateful.
In other words, I leave you below the recipe of this basmati rice with coconut milk, so that you too can enjoy a dessert full of flavors and without remorse!
INGREDIENTS (for two decent servings)
*** 130 gr. basmati rice
350 ml. coconut milk (canned coconut milk)
400 ml. the water
grated half orange peel
1 tablespoon honey or any other sweetener (add as much as you think you like sweet)
cinnamon and ground ginger to taste (ginger can be omitted or replaced with cardamom)
a pinch of salt
1 tablespoon vanilla essence
To serve: berry mix, mint
Optional: 1 tablespoon coconut flakes
*** If you do not have or do not want to use basmati rice, you can opt for any other type of rice you want, but its cooking time and the amount of water used may differ.
*** The ratio I used of rice / water was 1: 3 (ie 1 measure of rice, 3 measures of water). If you want to make a larger amount of rice with milk than I made, simply multiply the amount of rice used to 3 and get how many ml. you will need water.
Simplified: add 3 cups of water to a cup of rice (use the same cup)
Put the water to boil in a pot. When it starts to boil, add the basmati rice, a pinch of salt to the pot and simmer until the water drops. After the water has dropped, add the coconut milk to the pot and simmer again until the coconut milk has dropped.
At the end add honey, cinnamon, ginger, vanilla essence, half an orange peel and mix. Taste and see if the rice grain is boiled and if you still feel the need to add a little more honey or any other sweetener you want to use. If the rice is not cooked enough, add about 100 ml. coconut milk and let it boil again.
Remember that the rice will absorb more liquid after the fire is extinguished, so it would be advisable to leave a little more liquid in the pot, so that the rice is not too dry when you serve it.
How to serve
Put some berries on the bottom of a bowl, glass or a deep plate, add the rice pudding over them, then garnish with berries, a little orange peel and fresh mint on top. You can also add coconut flakes, cinnamon, grated chocolate or any other fruit you want.
The basmati rice with coconut milk turned out extraordinarily tasty, and the combination with the berries is exactly what you need. Too good!