- 1 1/2 cups water
- 1 Tbsp. butter
- 1/2 tsp. salt
- 1 cup short-grained, glutinous rice (I like to use Jasmine because of its added sweetness; pearl rice also works well)
- 4 1/2 cups milk
- 1 1/2 cups heavy cream
- 1 Tbsp. vanilla sugar or 1 tsp. vanilla extract
- 1/2 cup sugar
- 1 tsp. freshly ground cardamom or ground cinnamon
- 1 cup chopped almonds
- raspberries and / or raspberry sauce
Use first five ingredients to prepare rice porridge. Allow to cool, refrigerated, for at least three hours or overnight.
Stir together heavy cream, vanilla sugar (or vanilla extract), sugar, and cardamom. Whip until stiff peaks form.
Fold whipped cream mixture and almonds into cold rice porridge. Pour into pretty bowl and refrigerate 1 hour. Serve with fresh raspberries and / or raspberry sauce.Yield: 5-6 servings of rice pudding.