Goji Berry Rice Pudding Recipes

EASY JASMINE RICE PUDDING

Steps:

• Bring milk, water, honey, and salt to a simmer in a medium saucepan over medium-high. Stir in rice, and reduce heat to medium-low. Cook, uncovered, stirring often, until rice is tender and mixture is thickened, about 30 minutes.
• Remove from heat, and stir in vanilla. Divide mixture evenly among 6 bowls; top each with 1 tablespoon goji berries and 1 tablespoon pepitas. Serve warm.

20 BEST GOJI BERRY RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a goji berry recipe in 30 minutes or less!

GOJI BERRY RICE PUDDING

Steps:

• Using a large, heavy sauce pot bring water to a rolling boil. Add salt and rice. Cover, reduce heat, and cook rice until done, approximately 15 to 20 minutes. Stir in milk and sugar. Cover and cook over very low heat for approximately 1 hour. The mixture should look like thin oatmeal.
• Whip eggs to a froth. Add vanilla and half of the cinnamon. Slowly add about 6 ounces of hot mixture to beaten egg mixture to temper the egg.
• Blend until smooth with an immersion / stick blender or in the liquidizer. Now return to the pan & cook on a medium heat (not too high) until the mixture thickens, about 2 minutes.
• Add goji berries and raisins. Mix until even. Remove from heat immediately. Portion into six heat resistant glass or ceramic dessert dishes / glasses. I like to make a flower design with the goji berries & raisins, both get lovely after a couple of hours. Chill in refrigerator at least two hours or overnight.
• Serve garnished with fresh mint leaves and powdered cinnamon.

RICE PUDDING (FOR ONE)

Steps:

• Combine rice, milk and cream in a microwave bowl and stir.
• Spoon a few tablespoons of the liquid out and stir in cornstarch in a small bowl until no lumps are present. Add the cornstarch mixture and stir.
• Microwave on medium high for about 3 minutes, or until desired thickness is reached. Add cinnamon and honey and serve warm.

BERRY RICE PUDDING

Steps:

• In a medium saucepan combine water, milk and rice.
• Bring to boiling.
• Reduce heat, cook, covered over low heat for 20 minutes, stirring often.
• Uncover, cook 5 minutes more.
• In a small bowl combine egg yolk, 2 tablespoons sugar, lemon juice, and 1/4 teaspoon salt.
• Stir about 1 cup of the hot mixture into yolk mixture, return all to saucepan.
• Bring to a gentle boil,.
• Cook and stir over low heat 3 to 4 minutes or till slightly thickened.
• Remove from heat, stir in vanilla and 1/4 teaspoon lemon peel.
• Cool thoroughly.
• In a medium bowl beat egg whites and cream of tartar with electric mixer on high speed till soft peaks form (tips curl over).
• Gradually add 2 tablespoons sugar, beating till stiff peaks form (tips stand straight).
• Fold in sliced berries, spoon mixture into 8 sherbet dishes, Cover, chill several hours.
• To serve, garnish with lemon peel and whole strawberries.