“…Food that is the colour white makes me salivate….”
So when I walked down the rice and pasta isle at the Asian specialty store, I wasn’t surprised that I was getting heart palpitations by a package of Sweet Rice. I’ve never seen Sweet Rice before! I couldn’t resist – in my basket it went. I thought this would be an excellent ingredient for one of my favourite puddings – rice pudding – and so I started to explore the process. Sweet or glutinous rice is short and plump with a chalky white, opaque kernel. When cooked, this rice loses its shape and turns into a thick, creamy consistency.
Now, the package’s directions advise to rinse your rice, let sit in water for 12 hours then cook for 25 minutes. Uh, who in God’s great green earth want’s to wait for rice to soak for 12 hours?! Hello? I am one of the 99 percent of the population that needs instant gratification. I took a chance and went against the grain – pun intended – rinsed the rice for a couple of minutes under cool water, and briefly pre-cooked it in water for 10 minutes. I know. I am a rebel.
It turned out to be so easy – this rice pudding took no time at all to pull together. After pre-cooking the rice, I added the half and half cream and the other ingredients, and let it simmer. The consistency did indeed turn into this beautiful creaminess that at this moment makes me want to make more. The other easy part was making the raspberry compote, which was very simple indeed. I cheated and used raspberry jam and and a couple of tablespoons of water. In a saucepan, bring both to a boil over high heat and stir stir stir. It will turn into a lovely sauce that goes brilliantly with the pudding.
And. Just before taking the finished pudding off the heat, I folded in a chopped cupful of Lindt’s White Chocolate Balls. Of course. Who can resist white on white? The white chocolate lends a mild creamy flavour. The whole package is pretty much to die for.
Topped off with that quick version of your raspberry compote, and you have a gorgeous little desert that may give you heart palpitations. ♥
- 2 cups sweet rice, rinsed well
- 2½ cups half + half
- ½ cup sugar
- 1 cup Lindt White Chocolate Balls (about 8 balls), halved
- 1 egg, beaten
- 1 tablespoon vanilla
- 4 tablespoons raspberry jam + 2 tablespoons of water
- Raspberry and powdered sugar for garnish
- Combine rice and 2 cups of water in a medium size saucepan. Bring to a boil, lower heat, cover and let simmer for 10 minutes or until the rice absorbs the water.
- Whisk together the sugar, vanilla and 1½ cups of the half and half until well combined and stir into the rice. Bring to a boil and reduce the heat and let simmer uncovered for 20 minutes, stirring often.
- Add the last half cup of half and half and the beaten egg. Stir well and let simmer for another minute.
- Fold in the halved Lindt White Chocolate Balls and stir until combined. Remove from heat and start your compote.
- In a small skillet or sauce pan, combine the 4 tablespoons of raspberry jam with 2 tablespoons of water over high heat. Stir and let simmer for about 1 minute.
- Divide your rice pudding between four bowls and top each evenly with the raspberry compote. Garnish with fresh raspberries and powdered sugar if desired.
- Serve warm.