Korean Chilled Yogurt, Rice and Raspberry Dessert Recipe
This simple dessert with yogurt, rice and raspberries is a cool bowl inspired by Korean rice desserts, but in a lighter, yogurt-based version. In Korea, sticky rice is often combined with dairy additions and fruit to create sweet snacks for hot days. Here, instead of shaved ice there is chilled yogurt, and the whole dessert is layered like a simple parfait.
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
Ingredients
- rice - 120 g
- water - 200 ml
- plain yogurt - 400 g
- raspberries - 200 g
- honey - 30 g
- sugar - 20 g
- vanilla - 0.5 teaspoon
- sesame seeds - 8 g
- salt - 1 pinch
Main Ingredient:
rice
Preparation
- Rinse the rice several times in cold water until the water is almost clear. Drain in a sieve and leave for 5 minutes to drain off.
- Transfer the rice to a small pot, pour in the water, add a pinch of salt and bring to a boil over medium heat. When it starts bubbling vigorously, reduce the heat to low, cover and cook for 12–15 minutes, until the rice absorbs the water and is soft.
- Turn off the heat and leave the rice covered for another 10 minutes to finish cooking in its own steam. Then transfer it to a bowl, fluff the grains with a fork and leave to cool completely. You can speed up cooling by spreading the rice in a thin layer on a plate.
- In a small bowl, mix the yogurt with the honey and vanilla extract until smooth and lightly sweet. Taste and add a little more honey if needed.
- If the raspberries are fresh, rinse them gently and pat dry. If you are using frozen raspberries, thaw them and pour off any excess juice. Mix the raspberries with the sugar and set aside for 5–10 minutes until they release some juice.
- Toast the sesame seeds in a dry pan for 2–3 minutes over medium heat, stirring, until lightly golden and fragrant. Remove from the pan so they do not burn.
- Add 2–3 tablespoons of the sweetened yogurt to the cooled rice and gently mix so the grains are lightly coated but do not break apart.
- Prepare 4 glasses or small bowls. Spoon a layer of yogurt rice (about 2–3 tablespoons) into the bottom of each, then a layer of raspberries with their juice, and finish with another layer of yogurt on top.
- Sprinkle the top of each dessert with toasted sesame seeds. Place in the fridge for at least 30 minutes so the dessert chills well and the flavors meld.
- Serve well chilled, straight from the fridge.
Storage
In fridge:
2 days
Freezing:
No
Deser przechowuj w lodówce, najlepiej w przykrytych szklankach lub miseczkach. Z czasem ryż będzie wchłaniał wilgoć z jogurtu, więc przed podaniem możesz dodać łyżkę świeżego jogurtu na wierzch.
Recipe submitted by
Marek, Site owner
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Updated:
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