Raspberry creamed rice with roasted hazelnuts
Indulge in the creamy delight of Raspberry Creamed Rice with Roasted Hazelnuts. This heavenly dessert combines tart raspberries, smooth white rice, and crunchy roasted hazelnuts, with a hint of brown sugar and aromatic ground nutmeg for a perfectly balanced treat. Ready to elevate your dessert game? Try this exquisite recipe today!
Cook time 5 min
Prep time 5 min
Ingredients:
1 cup raspberries2 cups white rice
1/3 cup hazelnuts
2 tsp brown sugar
1 tsp ground nutmeg
Raspberry creamed rice with roasted hazelnuts is a delightful and comforting dessert that combines the creamy texture of well-cooked rice with the tart sweetness of fresh raspberries and the satisfying crunch of roasted hazelnuts. This dish is perfect for any occasion, whether you're looking to impress guests with a sophisticated dessert or simply treat yourself to a heartwarming treat.
Instructions:
- Rinse the 2 cups of white rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming too sticky.
- In a medium saucepan, bring 4 cups (960ml) of water to a boil.
- Add the rinsed rice to the boiling water, lower the heat to a simmer, cover the saucepan, and cook for about 18-20 minutes or until the rice is tender and has absorbed the water.
- Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Preheat your oven to 350°F (175°C).
- Spread the 1/3 cup of hazelnuts evenly on a baking sheet.
- Roast in the oven for about 10-12 minutes, or until they are golden brown and fragrant. Keep an eye on them so they don’t burn.
- Once roasted, remove the hazelnuts from the oven and let them cool slightly.
- Rub the hazelnuts between your hands or in a clean kitchen towel to remove most of the skins. Chop them roughly and set aside.
- While the rice is cooking and the hazelnuts are roasting, take 1 cup of raspberries and blend them until smooth. You can use a blender or a food processor.
- Optionally, strain the raspberry puree through a fine sieve to remove the seeds.
- Once the rice is cooked and fluffed, transfer it to a large mixing bowl.
- Pour the raspberry puree over the rice and gently stir to combine, ensuring the rice is evenly coated.
- Sprinkle in 2 tsp of brown sugar and 1 tsp of ground nutmeg, and mix well. Adjust sugar to taste if you prefer more sweetness.
- Gently fold in the chopped roasted hazelnuts into the raspberry rice mixture. Save a few for garnishing on top if desired.
- Spoon the raspberry creamed rice into serving bowls.
- Garnish with a few whole raspberries and a sprinkle of roasted hazelnuts if you saved any.
- Serve warm, or let it cool and serve it chilled.
Tips:
- Use Fresh Raspberries: For the best flavor, use fresh, ripe raspberries. If fresh raspberries are not available, frozen raspberries can be used, but make sure to thaw them and drain any excess liquid.
- Select the Right Rice: Choose medium- to short-grain white rice for a creamy texture. Long-grain rice may result in a less creamy consistency.
- Roasting Hazelnuts: To roast hazelnuts, spread them evenly on a baking sheet and roast in a preheated oven at 350°F (175°C) for 10-15 minutes, stirring occasionally, until they are golden and fragrant. Allow them to cool before using.
- Cooking the Rice: Cook the rice slowly and stir frequently to prevent it from sticking to the bottom of the pot. If the rice starts to thick, add a little more water or milk until it reaches the desired consistency.
- Adding Brown Sugar and Nutmeg: Add the brown sugar and ground nutmeg gradually and adjust to taste. Nutmeg can be potent, so start with a small amount and increase if needed.
With its rich, creamy base and layers of flavor, raspberry creamed rice with roasted hazelnuts is a dessert that is sure to please. The combination of raspberry and roasted hazelnut adds a unique twist to traditional creamed rice, making it a dish that stands out. Whether enjoyed warm or cold, this dessert is guaranteed to be a hit with family and friends.
Nutrition per serving
4 ServingsCalories 510kcal
Protein 10g
Carbohydrates 100g
Fiber 5g
Sugar 3.72g
Fat 7g
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