Korean Dessert with Milk, Rice and Raspberries Recipe
This dessert is something between the rice pudding from childhood and an Asian-style rice pudding, just with a raspberry twist. In Korea, sweet rice dishes often appear during holidays and family gatherings, but you can easily make this version on a regular weekend. Creamy rice, gently sweet milk and tart raspberries create a pleasant contrast of flavors.
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
4
Ingredients
- rice short-grain, rinsed - 120 g
- milk dairy or plant-based, e.g. soy - 600 ml
- water - 150 ml
- sugar or honey to taste - 40 g
- salt a pinch, to enhance the flavor - 1 g
- raspberries fresh or frozen - 120 g
- vanilla extract or vanilla sugar - 3 ml
- almond flakes toasted, optional - 15 g
Main Ingredient:
rice
Preparation
- Rinse the rice several times in cold water until the water is almost clear, then drain.
- In a pot, combine the rice with water and bring to a boil over medium heat. Cook for 5 minutes, until most of the water is absorbed.
- Add the milk, a pinch of salt and half of the sugar. Reduce the heat to low and cook for 20–25 minutes, stirring every few minutes so the rice doesn’t stick to the bottom. The mixture should thicken and the grains become very soft.
- When the rice is soft and creamy, add the vanilla extract and, if you like sweeter desserts, the remaining sugar. Stir and cook for another 1–2 minutes.
- If using frozen raspberries, thaw them first and drain off any excess juice. Lightly mash some of the raspberries (about half) with a fork to release their juices.
- Divide the creamy rice between bowls or glasses. Top each portion with a spoonful of mashed raspberries and a few whole berries.
- Sprinkle the dessert with toasted almond flakes and serve slightly warm or completely chilled from the fridge.
Storage
In fridge:
3 days
Freezing:
No
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Recipe submitted by
Marek, Site owner
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Updated:
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