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.
This dessert combines the comforting familiarity of rice pudding with a Korean-style twist: delicate sweetness from honey and the freshness of raspberries. The texture is silky and light, making it a perfect finish to a larger meal without feeling heavy.
Chef's tips
Use short-grain or medium-grain rice for the creamiest texture, as it releases more starch. Stir often, especially towards the end of cooking, to prevent sticking and to achieve a smooth, pudding-like consistency. Adjust the sweetness with honey at the very end so you can taste and balance it to your liking.
How to serve
Serve in small glass cups or dessert bowls, layering the rice and raspberries for a visual effect. For a more festive version, add a few fresh mint leaves on top or a light dusting of finely grated lemon zest. It works well as an afternoon treat with tea or as a light dessert after an Asian-inspired meal.
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
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
No storage information available for this dish.
This dessert is a gentle nod to Korean sweet rice dishes, but with ingredients that are easy to find in most kitchens. The combination of warm, creamy rice and tangy raspberries with honey is both simple and elegant, and you can easily adjust the fruit depending on the season.
