Red is the color of passion, don’t you agree? This pudding gets its rich color from natural, red raspberries. Enjoy this recipe as a Valentine’s Day dessert or treat. Have fun!
Prep time: 15 to 20 minutes
Serves: 6 to 8 (1/2-cup servings)
1/4 teaspoon ground cinnamon
¼ cup rice flour
1/3 cup ground raw slivered almonds
2/3 cup granulated, unbleached white sugar
2-1/2 cups milk (2% milk fat) or almond milk (unsweetened)
1 to 1-1/2 teaspoons rosewater
12 ounces (2-1/2 to 3 cups) fresh raspberries – set 8 raspberries aside for garnish
8 fresh mint leaf sprigs
1. Stir the cinnamon, rice flour, ground almonds and sugar together in a 4-quart saucepot.
2. Gradually pour the milk (a little at a time) and 1 teapoon rosewater into the saucepot, constantly stirring with a wooden spoon.
3. Bring milk mixture to a boil and simmer for 3 minutes or until it thickens slightly.
4. At this point, stir the fruit into the milk pudding. The fruit should partially disintegrate as it cooks.
5. Cook the pudding on low heat for about 2 minutes, stirring constantly, until the fruit has added color to the mixture.
6. At this point, taste pudding and adjust rosewater level, if needed.
7. After 2 minutes, transfer the pudding to a glass or porcelain bowl and cover it with plastic wrap (this will prevent forming a skin).
8. Set pudding aside to cool on a counter for about one hour. After one hour, transfer the pudding to the refrigerator.
9. Chill the pudding until it is completely cold (about 4 hours or overnight).
10. Divide pudding among 6 to 8 individual bowls. Garnish the pudding with a raspberry and mint leaf sprig.
Text & Photograph ©2017 Nancy DeLucia Real