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Ingredients

Adjust Servings:
For pudding:
30 g butter
1 l whole milk
250 g round rice
4 tbsp sugar
1 vanilla pod (or 1 package vanilla sugar)
1 pinch salt
For blackberry compote:
250 g blackberry
1 tbsp sugar
Austrian Rice Pudding with Blackberry Compote

Austrian Rice Pudding with Blackberry Compote

Features:
  • Gluten-Free
  • Vegetarian
Cuisine:
  • 50
  • Serves 4
  • Medium

Ingredients

  • For pudding:

  • 30 g butter

  • 1 l whole milk

  • 250 g round rice

  • 4 tbsp sugar

  • 1 vanilla pod (or 1 package vanilla sugar)

  • 1 pinch salt

  • For blackberry compote:

  • 250 g blackberry

  • 1 tbsp sugar

Directions

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I was looking for a recipe for a perfect tender rice pudding of the ideal consistency for quite a long time. And I’ve finally found it. The recipe is extremely easy and surefire.

Before you start cooking, see these secrets of the perfect rice pudding collected by me and learn the basic rules of its cooking.

I love rice pudding with vanilla – I just adore how these small dark seeds look on a white rice background. If you don’t have vanilla pods at hand, use vanilla essence or sugar (1 tsp/1package respectively).

In this recipe I suggest you try serving this pudding with a blackberry compote made from stewed blackberries. Such combination is beneficial to taste (a sweet pudding and sour sweet berries) and color (a white pudding and a burgundy compote). Any kind of seasonal berries or fruits can be used for a compote: apricots, plums, peaches (with some lemon acid added if too sweet), berry mix, you name it.

According to this recipe, the compote is made from berries or fruit stewed with some sugar.

The recipe is wonderful! Tender rice served for breakfast or dessert – you must try it!

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Steps

1
Done

In a large pot, warm butter over medium heat. Add rice and cook for 2-3 min, stirring occasionally.

2
Done

Cut the vanilla bean down its length, scrape out the seeds.

3
Done

To the pot, add milk of room temperature, a pinch of sugar, vanilla pod and seeds. Mix and bring to a boil.

4
Done

Cover after it has boiled. Replace the pot to the smallest burner and cook for 30 min over low heat. Stir just once halfway the cooking (15 min).

5
Done

30 min after, remove the pudding from heat, take the vanilla pod out and let chill covered.

6
Done

Meanwhile let’s prepare the blackberry compote. In a pot, place the berries and sugar. Place uncovered over low heat. The berries have to warm up gradually and release juices, but not boil. Stir occasionally, try not to break the berries.10-15 min after the berries will release many juices, that will boil. As soon as juices have boiled, remove from heat immediately. The compote is done!

How to serve:

Serve warm or of room temperature. Pour berry or fruit compote over, garnish with mint leaves.

How to keep:

Can be kept in a tightly closed container (otherwise the top may get dried) in the fridge for 2-3 days.

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