Raspberry Rice Pudding
Baked rice pudding cooked in milk base with raspberry touch and crispy Pavlova like top.
Sunday dessert or weekday dinner option. Great for anyone, easy to prepare and very light. This is something my mom used to make for me and my sister when we were kids. A lot of good memories comes with this meal.
This recipe is a mixture of my two favorite things: rice baked on milk and Pavlova.
Rich, yet still light rice bottom, fruity middle and crispy top. Yummy. Now, tell me you can resist it.
I always try to cook and bake as healthy and light as possible. This is one of my exceptions. It meant to be sweet and creamy so if you are on the diet this is good for your cheat day (yes they are allowed).
Because it is reach it will keep you full for long time. You know what? When you have a closer look at this dish you will come to conclusion that it is healthy after all. Lets see: basmati rice (good carbs), milk (amazing protein source), cream (lets skip it for now…pick single cream), sugar (keep to minimum), eggs (all good protein) and raspberries (pure health).
If you don’t have anything to serve to your family for Sunday dessert this might be it.
Ingredients;
- 1 cup of basmati rice
- 1,5 cu low fat milk
- 1/3 cup of cream
- 5-6 egg yolks
- 1/5 cup of sugar
- 3 eggs whites
- 1,5 cup fresh raspberries
- Fresh mint
Directions;
- Start with baking rice first. Pour milk into pan and on cook rice small heat.
- When rice is cooked add egg yolks, cream and whisk it with mixer. Add around 2,5 spoons of sugar.
- Ready rice pour into small baking tray or dish
- Place evenly raspberries on top of the rice
- In mixing bowl whisk egg whites until it spikes. Add the rest of the sugar. (there shouldn’t be much)
- Put baking rice into previously preheated oven (160C / 320F) and bake for 20 minutes
- You can serve it sprinkled with some icing sugar
- Decorate with fresh raspberries and mint
This dessert is sweet but light. Something your family will fall in love with.
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