Korean Chilled Dessert with Yogurt, Rice and Raspberries Recipe
This dessert is made of layers of creamy yogurt, sweet rice and juicy raspberries, served chilled in glasses. In Korea, rice-and-milk desserts are popular; here we combine that idea with European-style yogurt and fresh fruit. The flavor is something between rice pudding, yogurt with granola, and a light cheesecake in a glass.
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
Ingredients
- white rice preferably short-grain - 120 g
- milk cow’s or plant-based - 300 ml
- water - 150 ml
- sugar for the rice - 2 tablespoons
- salt - 1 pinch
- thick plain yogurt e.g. Greek-style - 350 g
- honey for the yogurt - 2 tablespoons
- fresh or frozen raspberries - 200 g
- vanillin sugar for the yogurt - 1 teaspoon
- sesame seeds toasted, for sprinkling - 1 tablespoon
- lemon zest grated, optional - 0.5 teaspoons
- mint leaves for decoration, optional - 4 piece
Main Ingredient:
rice
Preparation
- Rinse the rice under cold water until the water is almost clear. In a pot, combine the water, milk, sugar and a pinch of salt, add the rice and stir.
- Place the pot over medium heat and bring to a gentle boil, then reduce the heat to low. Cook for 20–25 minutes, stirring frequently, until the rice is soft and the liquid has thickened into a dense, creamy porridge. If the mixture is too thick, add a little more milk.
- Transfer the cooked sweet rice to a bowl, cover with plastic wrap so that it touches the surface (this prevents a skin from forming) and leave to cool completely. You can place it in the fridge to speed up the cooling.
- Mix the yogurt with the honey and vanillin sugar until smooth and lightly sweet. Taste and add more honey if needed.
- If using frozen raspberries, thaw them and drain off any excess juice. You can lightly mash some of the raspberries with a fork so they release their juices and form a quick sauce.
- Toast the sesame seeds in a dry pan for 2–3 minutes, until they turn lightly golden and become fragrant. Set aside to cool.
- When the rice is completely cold, you can add the grated lemon zest and gently mix it in.
- Prepare 4 glasses or dessert cups. Spoon a layer of sweet rice (2–3 tablespoons) into the bottom of each, then a layer of yogurt, then a layer of raspberries. Repeat the layers until you use up the ingredients, finishing with a layer of raspberries.
- Sprinkle the top of each dessert with toasted sesame seeds and decorate with mint leaves.
- Chill in the fridge for at least 30 minutes so the dessert is well cooled and the flavors meld together.
Storage
In fridge:
2 days
Freezing:
No
Deser przechowuj w lodówce, najlepiej przykryty folią lub pokrywką, żeby nie chłonął zapachów. Maliny mogą lekko puścić sok, ale deser nadal będzie smaczny – przed podaniem możesz go delikatnie wyrównać łyżką.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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