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.
This dessert combines the comforting familiarity of classic rice pudding with a Korean-inspired approach to sweet rice dishes and a bright raspberry accent. The contrast between creamy, mildly sweet rice and tangy fruit makes it feel both nostalgic and refreshing.
Chef's tips
Stir the rice regularly, especially towards the end of cooking, to prevent it from catching on the bottom of the pot. Adjust the sweetness at the very end, as the flavor will intensify slightly as the dessert cools. Toast the almond flakes in a dry pan just before serving for extra aroma and crunch.
How to serve
Serve in small glass cups to show off the layers of creamy rice and vibrant raspberries. For a more festive look, add a mint leaf on top or a drizzle of honey. It works well as a light dessert after an Asian-inspired meal or as a sweet afternoon treat with tea.
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
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
No storage information available for this dish.
This recipe is a simple way to bring a bit of Korean dessert style into your everyday cooking without hard-to-find ingredients. It’s forgiving and easy to adapt to what you have on hand—different fruits, different milks—while still feeling a little special.
