Milk Rice with Ricotta and Fruit Sauce

You probably never thought that a simple dessert like milk rice could be served at the end of a festive lunch or dinner. But with a few additions, you can turn it into a gourmet treat!

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 500 ml Milk, whole milk

  • 80 g Sugar, white

  • 1 bag Sugar, white

  • 1 pinch Salt, table

  • 1 piece Spices, cinnamon, ground

  • 200 g Rice, white, short grain

  • 250 g Cheese, ricotta

  • 500 g Raspberries

  • 1.5 spoons Juice, lemon

  • 2 spoons Powdered sugar

Steps

  1. Place a larger pot on the stove and pour in the milk. Add both types of sugar, a pinch of salt, and a cinnamon stick, and slowly heat over moderate heat until the milk boils. Stir until all the sugar is dissolved.

  2. Once the milk boils, add the rice to the pot and reduce the temperature. Slowly cook the rice for 15 to 20 minutes, or until it absorbs all the liquid and becomes soft. Stir gently several times during cooking and be careful not to let it stick to the bottom. Let the cooked rice cool.

  3. While the rice is cooling, prepare the other ingredients. Clean the fresh fruit and rinse it under cold running water if necessary. If the fruit is washed, drain it well. Place the fruit in a bowl and mash about half of it with a fork. Add a little lemon juice and powdered sugar, and mix well. Taste the fruit sauce and season further if needed.

  4. Remove the cinnamon stick from the cooled milk rice, then mix in the ricotta. Spoon the rice mixture into bowls, top with one or two tablespoons of the fruit sauce, and serve.

Nutrition Information (Per 100g)

  • Calories: 170.11 kcal
  • Fat: 2.78 g
    • Saturated Fat: 1.85 g
  • Carbohydrates: 30.36 g
    • Sugars: 11.29 g
  • Protein: 4.07 g
  • Fiber: 3.15 g

Advice

Ricotta can be replaced with sweet milk curd, also known as albumin, mountain, cheese, or sweet curd. If desired, instead of curd, you can use sweet cream (150 to 200 ml), which is whipped and mixed into the cooled rice.