Korean Dessert with Milk, Rice and Raspberries Recipe
A delicate dessert based on soft rice cooked in milk, served with raspberries and a light honey sauce. In Korea, sweet rice desserts often appear at family gatherings, a bit like rice pudding, but with fruit and a subtle hint of honey. This dessert is mild, creamy and not overly sweet, so you can easily enjoy it even after a hearty lunch or dinner.
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
4
Ingredients
- rice - 120 g
- milk - 600 ml
- water - 200 ml
- honey - 3 tablespoons
- raspberries - 150 g
- vanilla sugar - 1 teaspoon
- salt - 1 pinch
- almond flakes - 2 tablespoons
Main Ingredient:
rice
Preparation
- Rinse the rice under cold water until the water is almost clear. Drain in a sieve.
- Pour the milk and water into a saucepan, add the rice and a pinch of salt. Bring to a boil over medium heat, stirring from time to time so the rice doesn’t stick to the bottom.
- Reduce the heat to low and cook for 25–30 minutes with the lid slightly ajar, stirring often, until the rice is very soft and the mixture thickens to the consistency of a thick pudding. If it becomes too thick, add a little more milk.
- Towards the end of cooking, add the vanilla sugar and 2 tablespoons of honey, mix thoroughly and cook for another 1–2 minutes until the honey dissolves.
- If using frozen raspberries, thaw them and drain off any excess juice. Lightly mash part of the raspberries with 1 teaspoon of honey to make a simple sauce, leaving the rest whole.
- Toast the almond flakes in a dry pan over medium heat for 2–3 minutes, stirring, until they are lightly golden and fragrant. Set aside to cool.
- Spoon the hot rice pudding into bowls or glasses. Top with the whole raspberries, drizzle with the raspberry sauce and sprinkle with almond flakes. Serve warm or chilled from the fridge.
Storage
In fridge:
3 days
Freezing:
No
Deser przechowuj w lodówce, najlepiej bez owoców na wierzchu, które możesz dodać tuż przed podaniem. Przed jedzeniem możesz go lekko podgrzać lub zjeść na zimno jak pudding.
Recipe submitted by
Marek, Site owner
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