three berry and balsamic pomegranate rice rudding
This is not your mother's rice pudding. When cooking from scratch, I say, SPOIL YOURSELF! In this recipe, you can switch out the vanilla extract and cinnamon with whole, split vanilla beans(2) and cinnamon sticks(2). Just remove at the same time you remove the star anise.
prep time
10 Min
cook time
1 Hr
method
---
yield
6-8 serving(s)
Ingredients
- 1 cup rice
- 2 cups milk
- 2 cups water
- 1/2 cup strawberries
- 1/2 cup raspberries
- 1/2 cup blackberries
- 1 tablespoon black currant jam
- 2 tablespoons red wine
- 2 tablespoons pomegranate balsamic vinegar
- 1 cup dark brown sugar
- 2 tablespoons vanilla
- 1 pinch saffron
- 2 - star anise
- 2 tablespoons cinnamon
- 2 - eggs
- 3 cups heavy cream or 3 cans sweetened condensed milk
- - white chocolate chips for topping, optional
- - almonds or candied cashews for topping, optional
How To Make three berry and balsamic pomegranate rice rudding
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Step 1In a heavy bottomed, lidded sauce pan, place all the ingredients, save the toppings and the heavy cream.
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Step 2Bring to a boil while continuously whisking. This is important to temper the eggs.
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Step 3Then cover and reduce heat to low.
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Step 4Cook for one hour. Then remove star anise. Pour contents into a mixing bowl. After 10 minutes, add the heavy cream. Stir well.
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Step 5Pour in a serving bowl and decorate with white chocolate chips and almonds.
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Step 6This can be served warm or refrigerated.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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