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Recipe for an amazing rice dessert with raspberries and caramel | Baking Avenue
Recipe for an amazing rice dessert with raspberries and caramel | Baking Avenue

Long time no see, my dear loved ones! For me it feels like an eternity since I last get in touch with you on Baking Avenue. And indeed it’s almost to the day two months since my last blog post. I guess such a long break is the first time here. But of course this has its reasons. But they’re not very spectacular.

 

Recipe for a rice dessert with raspberries and caramel

 

Relocation & forced break from digital life

As I told you in my last post, Mr. J and me wanted to move together. The relocation passed off end of November/at the beginning of December and since the 1. December we live together in our new apartment, which actually feel more like a house. 😀 Maisonette, garden, roof deck, own house entrance…with all this you really can feel like living in a house. Mr. J was really hard-working and in the meantime renovated nearly the whole superior floor on his own (but he refused every help I offered) and we feel really comfortable.

However, the main reason why it was so quiet: We didn’t have internet in our house. About one and a half month. Quite a long time when you actually would like to blog (or to use Netflix. Or download games from PS Store. :D). But since yesterday we have internet again and can join the digital life again. 😀

 

Recipe for a rice dessert with raspberries and caramel

 

Rii Jii organic rice

And of course I don’t come back empty-handed from my break, but with a super tasty recipe for a dessert. In cooperation with Rii Jii I got to try out amazing basmati rice and could create something delicious for you. The basmati rice of Rii Jii organic, Fairtrade certified and really good in its taste.

I have to say, except for rice pudding I never really was a fan of rice. I’m more the potato or pasta type. So I really had to think about if I want to join this collaboration and most of all: What in hell should I make with the rice? But to try some ‚unkown’ realm I said yes and what can I say, in the meantime I really go to the rice. 😀 I thought back and forth what I could create with the basmati rice. Then I had the idea to make a rice dessert from it. And it’s really tasty and you should try it. 🙂

 

Recipe for a rice dessert with raspberries and caramel

 

Are you the rice type? And did you already know Rii Jii? 🙂

Rice dessert with raspberries and caramel
Yields about 2 big glasses or 4 small glasses
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Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
For the rice mass
  1. about 150 g Rii Jii basmati rice
  2. about 300 ml milk
  3. 2-4 tbsps sugar
  4. 250 ml whipping cream
  5. 3-4 tbsps greek yogurt
For the raspberries
  1. 125 g fresh raspberries
  2. 1-2 tbsps water
  3. 1 tbsp sugar
  4. some cornstarch
For the caramel
  1. 150 g sugar
  2. 200 ml whipping cream
Instructions
  1. Boil up the rice with milk and sugar. Takes about 20-30 minutes. Maybe you have to add a little more milk if the rice isn’t done then. Set aside and let it cool.
  2. Whisk stiff the whipping cream and blend it with the cooled rice and the yogurt. If you like add a little more sugar.
  3. Now boil up the raspberries with water and sugar. To condense the liquid add some cornstarch. Now fill the raspberries into the glasses and let it cool.
  4. Divide the rice-cream-mass between the glasses. For the caramel heat the sugar on medium heat in a non-stick pan until it begins to melt. As soon as the complete sugar dissolved add the whipping cream and stir. First the caramel becomes a little hard, but after a few minutes it begins to melt again. Pour the caramel onto the rice mass and either you place it in the fridge or serve it.
Baking Avenue https://bakingavenue.com/
Recipe for a rice dessert with raspberries and caramel

2 Comments

  • Fashionqueens Diary 26. January 2018 at 16:14

    Ich mag Reis sehr gern und finde auch die Rezept-Idee sehr gelungen – Merci dafür 🙂

    Reply
    • bakingavenue 27. January 2018 at 11:50

      Freut mich, dass dir das Rezept gefällt 🙂

      Reply

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