Berry Rice Pudding Recipes

Steps:

• Using a large, heavy sauce pot bring water to a rolling boil. Add salt and rice. Cover, reduce heat, and cook rice until done, approximately 15 to 20 minutes. Stir in milk and sugar. Cover and cook over very low heat for approximately 1 hour. The mixture should look like thin oatmeal.
• Whip eggs to a froth. Add vanilla and half of the cinnamon. Slowly add about 6 ounces of hot mixture to beaten egg mixture to temper the egg.
• Blend until smooth with an immersion / stick blender or in the liquidizer. Now return to the pan & cook on a medium heat (not too high) until the mixture thickens, about 2 minutes.
• Add goji berries and raisins. Mix until even. Remove from heat immediately. Portion into six heat resistant glass or ceramic dessert dishes / glasses. I like to make a flower design with the goji berries & raisins, both get lovely after a couple of hours. Chill in refrigerator at least two hours or overnight.
• Serve garnished with fresh mint leaves and powdered cinnamon.

Steps:

• In a medium saucepan combine water, milk and rice.
• Bring to boiling.
• Reduce heat, cook, covered over low heat for 20 minutes, stirring often.
• Uncover, cook 5 minutes more.
• In a small bowl combine egg yolk, 2 tablespoons sugar, lemon juice, and 1/4 teaspoon salt.
• Stir about 1 cup of the hot mixture into yolk mixture, return all to saucepan.
• Bring to a gentle boil,.
• Cook and stir over low heat 3 to 4 minutes or till slightly thickened.
• Remove from heat, stir in vanilla and 1/4 teaspoon lemon peel.
• Cool thoroughly.
• In a medium bowl beat egg whites and cream of tartar with electric mixer on high speed till soft peaks form (tips curl over).
• Gradually add 2 tablespoons sugar, beating till stiff peaks form (tips stand straight).
• Fold in sliced berries, spoon mixture into 8 sherbet dishes, Cover, chill several hours.
• To serve, garnish with lemon peel and whole strawberries.