Korean Chilled Dessert with Yogurt, Rice and Raspberries Recipe
This dessert is made of layers of creamy yogurt, sweet rice and juicy raspberries, served chilled in glasses. In Korea, rice-and-milk desserts are popular; here we combine that idea with European-style yogurt and fresh fruit. The flavor is something between rice pudding, yogurt with granola, and a light cheesecake in a glass.
This dessert combines the comforting creaminess of Korean-style sweet rice with the freshness of European yogurt and fruit. Layering the components in glasses makes it visually appealing, while the contrast of textures—soft rice, silky yogurt and juicy raspberries—creates a light yet satisfying treat.
Chef's tips
Make sure the rice is completely cooled before layering, otherwise it will warm and thin the yogurt. Adjust the sweetness separately in the rice and yogurt so the dessert doesn’t become overly sweet once combined with the fruit. Short-grain rice gives the best creamy texture, but you can also use sushi rice if that’s what you have on hand.
How to serve
Serve in transparent glasses or dessert cups to show off the layers. For a more elegant presentation, drizzle a little raspberry juice or honey on top just before serving. This dessert works well as an individual portion at dinner parties or as a refreshing afternoon snack.
Ingredients
- white rice preferably short-grain - 120 g
- milk cow’s or plant-based - 300 ml
- water - 150 ml
- sugar for the rice - 2 tablespoons
- salt - 1 pinch
- thick plain yogurt e.g. Greek-style - 350 g
- honey for the yogurt - 2 tablespoons
- fresh or frozen raspberries - 200 g
- vanillin sugar for the yogurt - 1 teaspoon
- sesame seeds toasted, for sprinkling - 1 tablespoon
- lemon zest grated, optional - 0.5 teaspoons
- mint leaves for decoration, optional - 4 piece
Preparation
- Rinse the rice under cold water until the water is almost clear. In a pot, combine the water, milk, sugar and a pinch of salt, add the rice and stir.
- Place the pot over medium heat and bring to a gentle boil, then reduce the heat to low. Cook for 20–25 minutes, stirring frequently, until the rice is soft and the liquid has thickened into a dense, creamy porridge. If the mixture is too thick, add a little more milk.
- Transfer the cooked sweet rice to a bowl, cover with plastic wrap so that it touches the surface (this prevents a skin from forming) and leave to cool completely. You can place it in the fridge to speed up the cooling.
- Mix the yogurt with the honey and vanillin sugar until smooth and lightly sweet. Taste and add more honey if needed.
- If using frozen raspberries, thaw them and drain off any excess juice. You can lightly mash some of the raspberries with a fork so they release their juices and form a quick sauce.
- Toast the sesame seeds in a dry pan for 2–3 minutes, until they turn lightly golden and become fragrant. Set aside to cool.
- When the rice is completely cold, you can add the grated lemon zest and gently mix it in.
- Prepare 4 glasses or dessert cups. Spoon a layer of sweet rice (2–3 tablespoons) into the bottom of each, then a layer of yogurt, then a layer of raspberries. Repeat the layers until you use up the ingredients, finishing with a layer of raspberries.
- Sprinkle the top of each dessert with toasted sesame seeds and decorate with mint leaves.
- Chill in the fridge for at least 30 minutes so the dessert is well cooled and the flavors meld together.
Storage
No storage information available for this dish.
I like to prepare the rice the evening before and chill it overnight, then assemble the desserts just before serving so the fruit stays fresh and vibrant. A hint of lemon zest in the rice brightens the flavor and balances the sweetness beautifully.
