Fruit And Rice Pudding Sushi With Raspberry Sauce Recipes

FRESH FRUIT SUSHI RECIPE BY TASTY

Steps:

• In a medium pot combine the rice, water, sugar and salt. Cook on low heat for about 20 minutes or until all the rice absorbs the water.
• Add the coconut milk and vanilla. The mixture should be moldable. Cook a few minutes longer if it's too runny.
• Slice fruit of choice into long pieces.
• *Note: Use a potato peeler to shave thin slices off the mango.
• Lay a bamboo rolling pad on a counter top, and place a square of wax paper over top. Spread the rice about ½ inch (1 cm) thick over the paper into approximately a 7x5 inch (17x12 cm) rectangle.
• Toast a ¼ cup (25g) of coconut shreds for 3 minutes.
• Lay the fruit pieces on the rice, and roll up carefully. If rice sticks to the paper too much, try spreading it a little thicker.
• Coat the rolls with either the mango slices, or the toasted coconut.
• Slice each roll into 6 pieces.
• With the rest of the rice, roll into balls (like nigiri).
• Place thin slices of kiki or strawberries over top with half a blackberry on top to look like fish eggs.
• Blend ¼ cup (25 g) raspberries with ¼ cup (60 ml) water to make a dipping sauce.
• Enjoy!

CREAMY SUSHI RICE PUDDING

Steps:

• In a 2-qt covered saucepan, heat 2-cups of water to boiling. Stir in rice, adjust heat to a low simmer, stir rice once more, cover pan and simmer rice for 20 minutes without peeking.
• When rice is done, in another pan, or in microwave, heat 1-1/2 cups of milk almost to a simmer. Stir in sugar and vanilla.
• Add the 1-1/2 cups of heated milk/sugar to rice and simmer for 6 minutes, stirring frequently. Make sure and stir the rice on the bottom of pan to avoid scorching.
• Stir in raisins and simmer for another 3 minutes. Stirring frequently.
• In a small bowl, stir 1/2 cup of milk with beaten egg and salt.
• Add milk/egg mixture to rice and simmer for 2-minutes, stirring frequently.
• Stir in butter and serve warm or chilled. Brown sugar and/or cinnamon may be sprinkled on top of served rice pudding.

RICE PUDDING WITH RASPBERRY SAUCE

Steps:

• In a large saucepan, bring water to a boil. stir in rice. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in milk and sugar. Cook 20-30 minutes longer or until rice is tender and mixture is thick and creamy. Remove from the heat; cool. Fold in whipped topping. Chill., Drain raspberries, reserving juice. In a small saucepan, combine the cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in raspberries. Remove from the heat; cool., Spoon the rice pudding into individual dishes; top with the raspberry mixture. Cover and refrigerate until serving.

DANISH RICE PUDDING W/RASPBERRY SAUCE (RIS A LA MANDE)

Steps:

• Bring milk to a boil slowly in a large pot.
• Add rice, keep simmering until rice is tender, stir every 3 min or so to prevent rice and/or milk burning at the bottom. This step takes approx 45 minute While the rice is simmering you can make the raspberry sauce and chop the almonds.
• When rice is firm remove from heat and let cool. When cool add vanilla sugar, sugar and almonds.
• Fold in whipped cream.
• Chill and serve with warm raspberry sauce.
• SAUCE:.
• In medium sauce pan place frozen raspberries and 2 tbsp of water, heat until thawed, add sugar and stir. Let simmer for approx 3-5 minute.
• Mix cornstarch with water and add to the sauce to thicken. This step can be omitted if you want a more natural and thinner sauce.
• TIP- you can also serve this dish with a strawberry sauce or a mix of raspberry and strawberry. I prefer the raspberry sauce as it adds a bit of tartness to an otherwise sweet dish. Traditionally the dish is served with a cherry sauce, our family never did though instead preferring the raspberry or strawberry sauce.