Cold Rice Pudding With Blackberries Kalter Milchreis Mit Brombeeren Recipes

KALTER MILCHREIS MIT BROMBEEREN (COLD RICE PUDDING WITH BLACKBERRIES)

Steps:

• Bring milk to a boil in a saucepan; add rice and reduce heat to low. Simmer until rice is tender, about 20 minutes. Stir in sugar and salt. Remove from heat and allow rice to cool.
• Beat heavy cream in a bowl until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Fold whipped cream into cooled rice.
• Divide rice into 4 bowls and garnish with a few blackberries. Serve remaining blackberries on the side.

KALTER MILCHREIS MIT BROMBEEREN (COLD RICE PUDDING WITH BLACKBERRIES)

Steps:

• Bring milk to a boil in a saucepan; add rice and reduce heat to low. Simmer until rice is tender, about 20 minutes. Stir in sugar and salt. Remove from heat and allow rice to cool.
• Beat heavy cream in a bowl until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Fold whipped cream into cooled rice.
• Divide rice into 4 bowls and garnish with a few blackberries. Serve remaining blackberries on the side.

COLD RICE PUDDING

Steps:

• Put milk, sugar, and a pinch of salt into a mixing bowl or container. Split and scrape in the vanilla and its pod. Whisk well. Set aside for at least an hour at room temperature, preferably more, or up to overnight in the refrigerator. Retrieve the pod and save it for sugar. Strain the mixture into a 6-8-cup saucepan. Add the rice.
• Bring the mixture to a simmer, stirring almost continuously, simmer, uncovered, for about half an hour, while the mixture is loose, it's okay to stop stirring it, as it reduces, it will begin to stick, so stir it often, lowering the heat as needed, and cooking till thick. The rice will still be underdone. Add some water, cook, until thick again, taste, add more water, and continue cooking, until the mixture is thick and done, and edible, it should not be too al dente, but it is okay, if a few grains, are still "to the tooth".
• Sometime while its cooking, beat together the eggs and half and half till smooth.
• When the rice is done, strain it over the preparation, and cook, over medium, or medium-low heat, for about 8-10 minutes, or until it has thickened, without boiling, like for a custard.
• Remove from heat, and stir in the raisins.
• Chill six hours or overnight before serving, or save at room temperature, for serving in the afternoon.

VANILLA RICE PUDDING WITH BLACKBERRY COMPOTE

Steps:

• For the compote: Combine the blackberries, sugar, lemon juice and zest in a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the juice starts to thicken and coats the back of a spoon, about 9 minutes. Remove from the heat, transfer to a medium heatproof bowl and let cool slightly, about 10 minutes.
• Meanwhile, make the pudding: Combine the rice, cream, milk and sugar in a medium heavy-bottomed saucepan and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until almost all the liquid is absorbed and the pudding has a porridge-like consistency, about 5 minutes. Remove from the heat and add the vanilla bean paste and a pinch of salt, stirring to combine.
• Divide the rice among 4 bowls and spoon the blackberry compote over the top. Serve immediately.

COLD RICE PUDDING WITH BLACKBERRIES (KALTER MILCHREIS MIT BROMBEEREN)

Steps:

• Bring milk to a boil in a saucepan. Add rice and reduce heat to low. Simmer until rice is tender, about 20 minutes. Stir in sugar and salt. Remove from heat and allow rice to cool.
• Beat heavy cream in a bowl until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Fold whipped cream into cooled rice.
• Divide rice into 4 bowls and garnish with a few blackberries. Serve remaining blackberries on the side.