Rice Pudding with Solberry Seabuckthorn
Ingredients
Rice pudding:
- 100 g rice
- 300 g milk or coconut milk
- 450 g water (for heating rice)
- 20 g butter (optional)
- 2 egg yolks
- ½ tsp of vanilla bean
- salt
Solberry seabuckthorn sauce:
- 60 g Solberry Seabuckthorn Puree
- 30 g honey
- 18 g lemon
- 12.5 g water
- 2.5 g gelatin
Preparation
Rice pudding
Rinse rice and mix with hot water on low heat for 10 minutes. Discard remaining water
Pour hot milk (250 g) and butter into rice, add salt.
Cook on low heat until rice is soft and all milk is absorbed, stirring occasionally.
Add 2 lightly beaten yolks with the rest of the milk and cook on low heat for 2 minutes . Slightly cool and mix well or blend in the food processor.
Spoon mixture into the cups and top with Solberry sauce. For beautiful presentation, fill ½ of silicon molds with rice pudding, spoon Solberry Seabuckthorn Sauce and fill the rest with rice pudding. Put in the freezer for 40 minutes or until set.
Solberry seabuckthorn sauce:
Add honey and lemon to Solberry seabuckthorn puree. Dissolve gelatin in warm water. Combined all together.
