The inspiration for this recipe came to me after visiting www.mamina.fr and seeing a chocolate cake topped with a raspberry tuile. The tuile looked so ethereal and vibrantly pink I knew I had to make it. Rice pudding is a humble dessert in Lebanese cuisine so I figured I would give it des lettres de noblesse, make it fancy. This dessert is easy, delicious and can be done over a couple of days. The rice pudding is topped with a jellied raspberry glaze and served with atuile or two and a few fresh raspberries. Why do supermarkets taunt people with perfect looking raspberries year-round? I just could not resist.
INGREDIENTS: This quantity will yield 4 servings
- 1/2 cup of medium-grain rice, can be sushi or Turkish or Egyptian
- 1 1/3 cup (about) of water
- 1 1/3 cup of milk
- 3 tablespoons of sugar
- 1 teaspoon of orange blossom water and rose water
- 1/2 stick of vanilla (optional)
- Soak the rice in water for thirty minutes.
- Drain the rice and place in a heavy-bottomed saucepan, then add the water (enough water to cover the rice by one inch)
- Bring the water and rice to a boil and simmer for 15 minutes or so until the rice is cooked and the water almost evaporated.
- Add the milk to the saucepan. If using, scrape the vanilla bean and dump the seeds into the pan over the milk. Keep simmering on low heat, stirring uncovered, until the mixture has thickened.
- Add the sugar and the flavoring and keep stirring for 2 or 3 minutes longer.
- Remove the rice pudding from the heat, pour into the designated cups and let it cool.
These taste like a fruit roll-up, very chewy and moist. They can be served on their own with fresh raspberries.
INGREDIENTS: This quantity will make 12 or so and can be doubled.
- 50 g of butter (2 ounces)
- 85 g of sugar (3 ounces)
- 50 g of raspberry pulp (get the pulp from the puree obtained for the glaze-see below 1.75 ounces)
- 40 g of all-purpose flour (1 1/2 ounces)
- Let butter sit at room temperature for one hour or so then cream the butter in a mixer with the sugar.
- Add the raspberry pulp and the flour to the mixture, mixing until it is well incorporated and smooth.
- Place in a small bowl in the fridge covered with plastic wrap for one hour or overnight.
- Preheat the oven to 350F (180 C). Place a silpat cover or a piece of parchment paper on a cookie sheet.
- Take a small spoon and drop a spoonful of batter on the cookie sheet. With the back of the spoon, press the batter and spread it to form the shape you wish. Leave a lot of room between the cookies and bake for 8 minutes or less until the cookies bubble up and the edges brown a bit.
- Place the cookie sheet in the fridge for a minute to cool the cookies quickly and shape them.
- Remove the cookies from the cookie sheet with a metal spatula and place on a cold surface or on a greased rolling pin, if you wish to shape them. These cookies are chewy and moist.
- 1 package frozen raspberries ( 12 ounces or 340 g)-To be used to make the tuiles and the glaze
- 1 teaspoon plain gelatin
- 1 tablespoon light corn syrup (or glucose)
- 1/2 cup cold water
- 1/4 cup sugar
- Sprinkle gelatin over 1/4 cup of cold water.
- Open the package of raspberries and put into a blender or food processor and puree, using 1/4 cup water if necessary to facilitate the operation. Strain the puree by placing a strainer over a bowl and pushing the puree through with a spatula. Collect 3/4 cup of puree to use for the glaze and the rest to be used for the tuiles.
- Heat sugar, corn syrup, 1/4 cup water until dissolved. Remove from heat and add the gelatin and stir until dissolved. Add the fruit puree and stir.
- Strain (optional) over a bowl.
- Cool the mixture for 30 minutes until it gets more firm but not set. Pour over the pudding.