How about a retro dessert for Mother’s day?
This one fits the bill: A creamy rice pudding studded with pistachios and a cherry/berry jelly. The contrast between the milky white rice pudding and the tart berry/cherry jelly is one I always liked.
• 1/2 cup of sushi or Egyptian rice (or arborio or any medium-grain rice)
• 1 1/3 cup of water
• 1 1/3 cup of milk (or a mixture of milk and half-and-half or cream)
• 3 Tablespoons sugar
• 1 teaspoon of rose water
• 1 teaspoon of orange blossom water
• 1/2 cup of chopped pistachios
• 2 cups of blackberry or cherry juice
• 1/4 cup of sugar
• 1 cup of blackberries
• 1 cup of raspberries or cherries
• 1/3 cup of cornstarch
Make the rice pudding:
1. Place the rice in a saucepan and cover it with water.
2. Bring to a boil and simmer gently until the water has almost evaporated.
3. Add the milk or milk and cream mixture and the sugar, stirring a bit to dissolve the sugar. Let the rice mixture simmer gently until the rice is soft, silky and the milk mixture has melded into a thick cream clinging to the rice. Add the rose and orange blossom and stir to combine. Add the pistachios and stir to combine evenly.
4. Transfer the rice pudding into a one-quart charlotte dish (spray the dish with butter first). Let it cool, cover and refrigerate.
Make the berry jelly:
1. Pour 1 1/2 cups of juice into a saucepan. Add the sugar and stir to dissolve over medium heat.
2. Take the remaining cup of juice and pour the cornstarch into it and stir to dilute the cornstarch.
3. As soon as the steam starts to appear in the saucepan, add the cornstarch mixture and stir continually until the mixture thickens.
4. Add half the berries to the mixture and stir to distribute evenly.
5. Place the remaining berries on the surface of the rice pudding, covering it entirely; pour the juice mixture gently over the berries. Let it cool and gel for several hours uncovered in the fridge, then cover until serving time.
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