Photo: RFF
Recipes children
Sweet and comforting-warm - that's what Mama's rice pudding tastes like. Maybe also after a pinch of cinnamon and a touch of vanilla - just like you know it from home. Hardly a recipe arouses as many childhood memories as a plate of freshly cooked rice pudding.
Rice pudding tastes like the first great love and the four in math - after the small and big moments of many girls and boys. Some like rice pudding with cinnamon and sugar, the others with cherries. Our favorite: Creamy rice pudding from the oven.
Although every family has its own rice pudding recipe, one thing is common to all: Rice pudding is child's play and cooked at lightning speed. Tip: Add the sugar to the pot at the beginning. How to prevent the burning of sweet rice.
Take a break from everyday life and treat yourself to a plate of rice pudding - just as you know it from childhood.
Sweet milk rice recipes
Rice pudding with cherry porridge
Ingredients (4 people)
750 g sour cherries, 500 ml sour cherry nectar, 50 g sugar + 2 tbsp sugar, 1 packet vanillin sugar, 25 g cornstarch, 1 l milk, 1 pinch salt, 200 g rice pudding, 200 g whipped cream, 20 g butter, 1-2 teaspoons Cinnamon, lemon balm for decoration
preparation
1. Wash cherries, drain, stalk and stone. Boil 450 ml of nectar in a saucepan. Meanwhile, stir 50 ml of nectar, 30 g of sugar, vanillin sugar and starch until smooth. Stir in the boiling nectar, bring to a boil and simmer for about 1 minute while stirring. Add the cherries, bring to the boil and simmer for another 1-2 minutes, stirring several times. Remove from the stove.
2. Bring milk and salt to a boil, add rice pudding, stir and bring to a boil. Let it swell for 25-30 minutes on low heat. Add cream, butter and 20 g of sugar, bring to a boil again.
3. Mix 2 tbsp sugar and cinnamon. Arrange rice pudding and some cherry compote on plates. Sprinkle rice pudding with cinnamon sugar and decorate with lemon balm. Add the remaining cherries extra.
Marzipan rice pudding with rhubarb compote
Ingredients (4 people)
750 g rhubarb, 400 ml + 5 tbsp cranberry juice, 75-100 g sugar, 2 sachets vanillin sugar, 1 packet vanilla flavored sauce powder (for cooking), 1 l milk, 200 g whipping cream, 1 pinch salt, 250 g Rice pudding, 100 g marzipan raw meal, 3 eggs, 1 tbsp brown sugar, 1 tsp powdered sugar, fat for the mold
preparation
1. Clean rhubarb, wash and cut into small pieces. Boil 400 ml of juice, sugar, 1 sachet of vanillin sugar and rhubarb in a saucepan. Cover and simmer for about 5 minutes. Stir 5 tablespoons juice and sauce powder until smooth. Stir in the boiling rhubarb, bring to a boil again and simmer for 1 minute. Put in a bowl and let cool.
2. Milk, cream (except 3 tablespoons), 1 packet vanillin sugar and salt in a pot, bring to a boil. Add rice and simmer for about 35 minutes, stirring several times. Meanwhile, rub marzipan finely. Separate eggs. Beat the egg yolks and 3 tablespoons of cream with a fork.
3. Remove the rice pudding from the stove. Stir in the marzipan and egg yolks. Beat the egg whites until stiff and place them in portions under the rice pudding. Put in a greased baking dish. Sprinkle with brown sugar. Bake for 20-25 minutes in the preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3). Remove, dust with icing sugar. To give rhubarb.
Almond rice pudding with raisins and cinnamon to apricot compote
Ingredients (4 people)
2 tins (à 425 ml) apricots, 1 packet vanillin sugar, 5 tbsp sugar, 1/2 sachet custard powder 'vanilla' (for cooking), 1 l milk, 200 g rice pudding, 1 pinch salt, 40 g almonds, 2 stems Peppermint, 40 g raisins, 100 g whipped cream, 1 tbsp cinnamon
preparation
1. Drain the apricots and catch the juice. Puree apricot juice, vanillin sugar, 1 tbsp sugar and 5 apricot halves, place in a saucepan and bring to a boil. Mix the pudding powder and 5 tablespoons of water. Tie boiling apricot juice with it. Add apricots.
2. Bring milk and salt to a boil. Stir rice pudding, bring to a boil. Let it swell covered for 25-30 minutes on low heat.
3. Meanwhile roast almonds in a pan without fat, take out. Wash mint, pat dry, peel off leaves and cut into thin strips. Mint under the compote lift.
4. Stir raisins, cream and 3 tablespoons of sugar under the rice pudding. Mix 1 tbsp sugar and cinnamon. Arrange rice pudding and some compote on plates. Sprinkle rice pudding with cinnamon sugar and almonds. Submit remaining compote.
Coconut milk rice with berries
Ingredients (4 people)
6 tablespoons grated coconut, 750 ml milk, 1 pinch salt, 250 g rice pudding, 1 can (400 g) coconut milk, 75 g + 1 tbsp sugar, 250 g blueberries, 600 g raspberries, 2 tsp cornstarch, 3-4 stalks mint, 2 TL German rape honey
preparation
1. Roast the grated coconut in a frying pan until golden brown, remove and allow to cool.
2. Bring milk and salt to a boil, add rice pudding, stir and bring to a boil. Let it swell covered for 25-30 minutes on low heat. Finally, stir in the coconut milk. Add 75 g of sugar, boil again briefly.
3. Read berries. Wash blueberries and drain. Puree 400 g of raspberries and 1 tbsp of sugar, pass through a sieve into a saucepan, bring to a boil. Stir the starch with a little water, lightly bind the sauce and allow to cool.
4. Wash the mint, shake it dry, pluck the leaves from the stems. Mix honey and 1-2 teaspoons of warm water. Add remaining berries and mint, mix.
Arrange rice, sauce and berry mixture on plates, sprinkle with grated coconut.
Cream rice pudding with plum compote
Ingredients (4 people)
1 l of milk, 250 g rice pudding, 2 sachets of vanillin sugar, 4 tbsp sugar, 1 glass (720 ml) plums, 1 tbsp (8-10 g) cornflour, 1-2 tsp ground cinnamon, 150-200 g whipped cream
preparation
1. Bring milk, rice, vanillin sugar and 1 tbsp sugar to a saucepan while stirring. Cover and allow to swell for about 30 minutes on low heat, stirring occasionally.
2. Place the prunes on a sieve, catch the juice in a saucepan, bring to the boil. Stir the starch and 2-3 tablespoons of cold water until smooth and stir in the boiling juice. Cook with stirring for about 1 minute. Lift the prunes under the juice and pour into a bowl.
3. Mix cinnamon and approx. 3 tablespoons of sugar. Whip the cream. When the rice pudding is soft, fold in the cream. Arrange rice pudding and compote in deep bowls. Sprinkle with cinnamon sugar.
Cream rice pudding from the oven
Ingredients (8 people)
1.5 l Milkj, 250 g whipped cream, 250 g rice pudding, 4 sachets vanillin sugar, 2 tbsp sugar, 2 glasses (720 ml each) cherries, 2 tbsp (20 g) cornstarch, 2 eggs, 1 pinch salt, 100 g almond flakes, 3-4 tbsp brown sugar, 75 g butter
preparation
1. The day before boil milk, cream, rice, 2 sachets of vanillin sugar and sugar in a large saucepan while stirring. Cover and allow to swell for about 25 minutes on low heat, stirring occasionally. Let cool down.
2. Place the cherries on a sieve, collect the juice in a saucepan, bring to a boil with 2 sachets of vanillin sugar. Stir the starch and 3-4 tablespoons of cold water until smooth and stir in the boiling juice. Stir for about 1 minute while stirring. Lift the cherries under the thickened juice and fill in a bowl, allow to cool. Rice milk rice and cherries.
3. Separate eggs the next day. Stir in the yolks under the rice pudding. Beat the egg whites and salt until stiff, and fold into 2 portions under the rice pudding. Put the rice pudding in a large baking dish and distribute evenly. Sprinkle with almonds and brown sugar, butter in flakes. In the preheated oven (electric stove: 225 ° C / circulating air: 200 ° C / gas: stage 4) gratinate golden brown for 10-12 minutes. Allow to cool slightly and serve with the cherries.
Latte macchiatto rice pudding
Ingredients (4 people)
1/3 vanilla pod, 1/2 l milk, 40 g sugar, 1 pinch salt, 2-3 teaspoon soluble espresso powder, 100 g rice pudding, 300 g whipped cream, 1 packet vanillin sugar, 1 glass (about 340 ml) apple sauce
preparation
1. Cut the vanilla pod lengthways and scrape out the pith. Boil milk, sugar, salt, vanilla pod and pith in a saucepan. Stir in the espresso powder, add rice and simmer for about 25 minutes over low to medium heat. Stir in between. Cover and let it rest on the stove for about 10 minutes. Put the finished rice pudding in a bowl, remove the vanilla pod and allow the rice to cool for 30-40 minutes.
2. Beat 100 g of cream until stiff and lift it under the lukewarm rice. Approximately Refrigerate for 30 minutes. Beat 200g cream and vanillin sugar until stiff. Add the cream to a piping bag with a large star spout (18 mm Ø). Spread the latte macchiato rice pudding into 4 glasses and spray a thick cream tofu into each glass. Refrigerate until served. Just before serving, let about 2 tablespoons of apple sauce run over each cream tuff. To serve the remaining apple sauce.
Chocolate milk rice with hot cherries
Ingredients (4 people)
1 l low-fat milk, 50 g cocoa powder, 175 g rice pudding, 1 glass (720 ml) cherries, 20 g cornstarch, 50 g sugar, 50 g dark chocolate, 1 packet vanillin sugar, 125 g whipping cream, 4 scoops (à 50 g) vanilla ice cream
preparation
1. Boil the milk in a large saucepan. Add cocoa and stir in. Stir in rice pudding. Simmer over medium heat for about 25 minutes over low heat.
2. Pour the cherries into a sieve, drain well, collect the juice and make up to 500 ml with water. Stir the starch, 20 g of sugar and 4-5 tablespoons of liquid until smooth. Bring remaining liquid to a saucepan, stir in the added starch, bring to the boil and simmer for about 1 minute while stirring. Fold in cherries.
3. chop the chocolate. Add 30 g of sugar and vanilla sugar to the chocolate ice cream. Fold in chocolate. Remove from the heat and let rest for 10-15 minutes. Whip the cream with the whisk of the hand mixer and carefully lift it under the rice. Serve chocolate rice and some cherries in bowls. Make 1 scoop of vanilla ice cream melt on each. Add remaining cherries.
Baked cherry rice pudding with meringue topping
Ingredients (4 people)
1 vanilla pod, 2 packs (250 g each) 4-minute rice pudding, 300 ml milk, 1 glass (370 ml) sour cherries, 1/2 tsp cornstarch, 2 eggs, 2 tbsp sugar
preparation
1. Cut the vanilla pod lengthways, scrape out the pith. Bring rice pudding, milk and vanilla in a saucepan to a boil and simmer for 4-5 minutes while stirring.
2. Drain the cherries. Collect 100 ml of juice, stir until smooth with starch. Boil the juice in a saucepan, add the cherries and stir. Remove from heat. Allow rice pudding to cool slightly.
3. Separate eggs. Stir in the yolks under the rice pudding. Fill into a baking dish and smooth. Beat the egg whites with the whisk of the mixer until stiff, while trickling in the sugar. Spread egg whites on the cherry milk rice. Bake in the preheated oven (electric cooker: 150 ° C / circulating air: 125 ° C / gas: see manufacturer) for approx. 15 minutes. Remove from the oven and serve.
