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Blueberry Basmati Rice Pudding with Blueberry Cassis Sorbet

Blueberry Basmati Rice Pudding with Blueberry Cassis Sorbet

Blueberry Basmati Rice Pudding with Blueberry Cassis Sorbet

Blueberry Basmati Rice Pudding with Blueberry Cassis Sorbet

Recipe: Blueberry Basmati Rice Pudding with Blueberry Cassis Sorbet

Chef Enoch Roshan, Morgan Stanley EDR (Restaurant Associates)

Ingredients

  • Fresh blueberries: 2-½ cups, divided
  • Sugar: ¼ cup, as directed
  • Lemon juice: 2 tablespoons
  • Creme de cassis: 1 tablespoon
  • Milk: 5 cups
  • Basmati rice: 13 cup
  • Vanilla extract: ½ teaspoon
  • Round rice paper spring roll wrapper: 1 (8-½ inches)
  • Honey: 1 teaspoon
  • Heavy cream: ½ cup

Instructions

  1. To prepare blueberry cassis sorbet: In a blender, puree 2 cups of the blueberries, ¼ cup sugar, lemon juice and creme de cassis
  2. Transfer puree to an ice cream maker
  3. Freeze according to directions
  4. Pack sorbet into a freezer container until ready to use
  5. To prepare rice pudding: In a large saucepan, bring milk to a boil
  6. Add rice
  7. Reduce heat and simmer for 10 minutes
  8. Add ½ cup sugar to the rice mixture
  9. Cook, stirring frequently, until the pudding is a thin consistency, 20 to 30 minutes
  10. Remove from heat
  11. Stir in the vanilla
  12. Divide rice pudding, about a ½-cup each, to 6 serving dishes
  13. Cool to rom temperature
  14. Chill until ready to serve
  15. To prepare crisp rice paper round: Preheat oven to 300 F
  16. With scissors, cut six 2-½ inch rounds from spring roll wrapper
  17. Lightly brush rounds with honey
  18. Place on parchment-lined baking sheet
  19. Bake for 10 minutes, cool to room temperature
  20. In a medium bowl, whip cream with ½ teaspoon sugar until soft peaks form
  21. To serve, spoon cream onto rice pudding
  22. Place a ¼-cup oval ice cream scoop of sorbet on each rice pudding
  23. Sprinkle with remaining ½ cup blueberries
  24. Garnish with a crisp rice paper round

Number of servings (yield): 6

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