Chocolate rice dessert. Rice sweetness

RICE WITH PRUNE

Ingredients :
- 1.5 cups of rice
- 1.5 cups of prunes,
- 1 glass of sour cream,
- 2 tbsp. spoons of sugar
- vanillin.

Cooking

Rinse prunes, pour hot sweetened water and leave to soften, then remove the pits (prunes can be poured with hot dry wine). boiled crumbly rice mix with prunes, add sugar.
Arrange the dessert on saucers, pour over sour cream, whipped with sugar and vanilla, decorate with prunes on top.
Instead of prunes, you can take plums from compote.

RICE WITH APPLES

Ingredients :
- 1.5 cups of rice
- 2 tbsp. tablespoons of butter margarine
- 1 glass of milk and sour cream,
- 2-3 apples,
- 4 tbsp. spoons of sugar
- lemon peel,
- vanillin.

Cooking

Rice wash in several waters, pour 3 cups of water, add margarine and cook over low heat. When the cereal absorbs all the water, pour in the milk and place in the oven for 30-40 minutes. After that, let the rice cool down a bit. Grate on coarse grater apples, mix with sugar, lemon zest and then with rice.
Rinse the glasses with water, put rice tightly in them, cool. Before serving, separate with a knife from the walls and turn the rice dough out onto saucers.
Pour sour cream with sugar (50 g) and vanilla, decorate with jam berries.

RICE WITH BERRIES

Ingredients :
- 1 glass of rice,
- 300 g of pitted berries (cherries, strawberries, raspberries, blueberries),
- 2 tbsp. spoons of sugar
- 2 glasses of milk,
- 1 tbsp. oil spoon, vanilla sugar,
- salt.

Cooking

Boil milk, salt, add rice washed on a sieve and cook crumbly porridge.
Wash the berries (if stone fruits are used, remove the stones).
Lubricate the form with fat, put a layer of rice, then a layer of fruit, sprinkle them with sugar and cover with a layer of rice. Top with pieces of butter and bake in a moderately heated oven.
Serve hot with fruit juice or cold with sour cream.

RICE WITH RAW FRUITS

Ingredients :
- 2 cups of rice
- 2 glasses of milk,
- 1.5 tbsp. butter spoons,
- 1 tbsp. a spoonful of vegetable oil
- sugar,
- vanilla sugar,
- strawberries or other berries.

Cooking

Sort the rice, rinse several times. Measure the volume of boiling water equal to the volume of rice, pour in the cereal, bring to a boil, add boiling milk, vegetable oil, salt, cover tightly with a lid, place on water bath, steamed and baked in the oven. At the end of cooking or baking, add vanilla sugar.
Put the finished rice on a dish, pour with butter, decorate with strawberries or other berries. Rice can be mixed with raw fruit.
Serve with whipped cream.

Rhubarb with rice

Ingredients :
- 0.5 cups of rice,
- 400 g of rhubarb,
- 5 tbsp. spoons of sugar
- 2 oranges,
- cinnamon,
- honey.

Cooking

Peel the rhubarb stalks, finely chop and boil in water with salt, sugar and honey.
Throw the rhubarb in a colander, rub through a sieve, and strain the broth.
Sort the rice, rinse and soak in cold water for 1-1.5 hours, then drain the water. Bring the decoction of rhubarb to a boil, dip the soaked rice into it and cook until tender. 5 minutes before the end of cooking, add cinnamon.
Cool the cooked rice, put it in a dish, and place the rhubarb puree on top.
Garnish with peeled orange slices.

RICE UNDER A FUR COAT

Ingredients :
- 1 glass of rice,
- 2 eggs,
- 2 apples,
- 2 tbsp. spoons of sugar.

Cooking

Cook fluffy rice. Separate the yolk from the protein. Grind the yolk with half the norm of sugar, add to the rice and stir. Remove the core from the apples, cut into slices, put them in a saucepan, pour in a little water and simmer. Add the remaining sugar to the protein and beat until foamy (you can add cocoa).
Put a layer of apples in a deep frying pan, then a layer of rice and pour protein foam on top, put in the oven and bake quickly.

RICE PUDDING

Ingredients :
- 1 glass of rice,
- 1.5 cups brown sugar
- 4 glasses of milk,
- 1 teaspoon of vanillin and ground cinnamon,
- 2 tbsp. tablespoons of washed and steamed pitted raisins and roasted almonds.

Cooking

Dissolve sugar in milk. Add vanilla and bring to a boil. Add rice, reduce heat and simmer covered for 35-40 minutes.
Lay out on serving plates. Cool down.
Serve at the table, sprinkled with cinnamon.
Garnish with roasted almonds and raisins.

ROLL OF RICE AND APPLES

Ingredients :
- 1 glass of rice,
- 2 glasses of milk,

- 2 eggs,
- 3 tbsp. spoons of sugar
- 4-5 small sweet and sour apples,
- 3 tbsp. spoons of pitted raisins or thick jam.

Cooking

Sort rice, wash and cook rice porridge in milk, cool. Peel and pit apples, cut into small sticks or cubes and stew with sugar and raisins. Add one egg to the chilled porridge, mix. Put the rice in a layer of 1-1.5 cm on top of a napkin or cellophane film moistened with water.
Put prepared apples with raisins on rice, smooth and roll up.
Carefully transfer to a baking sheet, freeing from the film, grease with a beaten egg, pierce in several places with a fork and bake in the oven.
Cut the finished roll into portions, pour over the jam.

APPLE AND RICE PUDDING

Ingredients :
- 1 glass of rice,
- 3-4 sour apples,
- 2 glasses of milk,
- 2 tbsp. butter spoons,
- 1 cup of sugar,
- 0.5 teaspoon of cinnamon,
- 4 tbsp. tablespoons of pitted raisins and breadcrumbs,
- 1 egg,
- salt.

Cooking

Pour sorted, washed rice, sugar (one third of the norm), salt to taste into boiling milk, put butter and cook until tender. Then add the sorted, washed raisins.
Peel the apples from the peel and core, grate on a coarse grater, add the remaining sugar, cinnamon, mix.
In a well-oiled and breaded baking dish, spread in layers boiled rice and apples. Brush pudding with egg, butter, sprinkle with breadcrumbs and bake.
Serve drizzled with oil.

APPLE AND RICE DESSERT

Ingredients :
- 2 cups of rice
- 6-7 large apples,
- 7 tbsp. spoons of butter,
- 1 cup of sugar,
- 1 sachet of vanilla sugar
- 1 glass of 20-30% cream,
- 5 eggs,
- 2 tablespoons of gelatin.

Cooking

Rinse rice and cook until cooked, cool. Soak gelatin in 0.5 cup cold water, wait 30 minutes until it swells. On small fire, stirring, bring the gelatin to dissolution (the liquid should not boil!), cool.
Peel the apples, cut the core, cut into cubes, fry in butter, cool.
Grind egg yolks with sugar, put vanilla sugar, pour in cream, beat everything well, add gelatin. Stir the resulting mixture with rice porridge and apples.
Put the porridge in the prepared form and put in cool place for freezing. Then tip over ready meal on a plate, pour any syrup, jam or condensed milk.
NOTE! Eggs for this dish should be taken exclusively fresh to avoid salmonellosis.

RICE DESSERT WITH SYRUP

Ingredients :
- an incomplete glass of rice,
- 2 glasses of milk,
- 3 tbsp. tablespoons maple syrup (can be replaced with other syrup),
- 8 tbsp. tablespoons of sea buckthorn syrup
- 2 tbsp. spoons of almonds,
- 0.5 cups of sour cream,
- a little grated orange zest
- 1 orange,
- 2 dwarf oranges or half a lemon,
- a pinch of salt.

Cooking

Bring milk with salt to a boil and add rice to it. Cook in a covered pot over low heat for about 45 minutes until tender. Then mix rice with maple syrup, almond flakes, sour cream and orange zest.
Rinse the molds, fill them with rice and seal thoroughly. Then carefully tip the molds portion plates. Squeeze the juice from the orange, mix with the sea buckthorn syrup and pour 2 tablespoons on each serving.
Cut half a lemon into thin circles, then cut each circle into four parts and sprinkle with sugar.
Garnish the dish with lemon slices and sugar.
You can also use oranges or tangerines for decoration.

SWEET RICE

Ingredients :
- 3 cups of rice
- 2 cups of sugar
- 120 g butter,
- 1/4 teaspoon of yellow powder for coloring rice (or a little saffron),
- 2 tbsp. spoons of raisins and peeled almonds,
- 1 tbsp. a spoonful of cashew nuts and pistachios,
- 0.5 lemon (juice),
- a few pieces of dry orange peel(optional),
- 2 fruits of green cardamom.

Cooking

Peel and soak the rice for 30 minutes, then drain the water. Pour 6 cups of water into a saucepan, put the rice and let it boil, add the powder for coloring the rice and cook until tender. Butter Melt in a clean saucepan, add sugar and stir.
Leave on fire until the sugar is completely dissolved. Pour in 0.5 cups of water and bring to a boil. Add green cardamom, lemon juice, orange peels and let it boil for 2 minutes.
Transfer rice to the same bowl, mix well, shaking. Close the lid and keep over moderate heat until the rice is soft.
Add the raisins, almonds, cashews and pistachios and leave on the hot plate for another 5 minutes.

Rice sweetness. I recently tried in a restaurant interesting sweetness. Its simplicity, yet delicate taste I was amazed and I decided to repeat the recipe. Your attention is a vegan sweet made from rice, dates, coconut flakes(sugarless)

Rice sweet recipe

Compound:

Rice round-grain 70 gr
Dates 70-100 gr (depending on the type of dates)
Coconut flakes 15 gr
Vanillin 1.5 gr (1 pack) (optional)

Cooking time:

25 minutes

Step 1 Preparing the Rice

For this recipe round-grain starchy rice works well. (not suitable for steamed rice)

Rinse the rice well. Pour 4 times more water than rice and cook for 15-20 minutes at maximum heat. Stir regularly to prevent the rice from sticking to the bottom and burning.

After 15 minutes, check the readiness of the rice. If the rice is hard, then cook for another 5 minutes. Rice should be soft. Drain the rice in a colander and let all the moisture drain out.

Step 2 Preparing the Base

For this recipe, you can use both dry and wet (in packs) dates. If you use dry ones, then first pour boiling water over them for 10-15 minutes so that they swell.

I used the wet ones from the pack. It is enough to wash these dates and clean them from the stone.

In a deep bowl, mix boiled rice, peeled dates and vanilla. Crusher for mashed potatoes or with a rolling pin, mash rice with dates. Knead for 2-3 minutes to make our mixture homogeneous

You should have a sticky mixture with bits of dates in it.

Step 3 Finish cooking

With wet hands, form our rice and dates mixture into balls (or whatever shape is convenient for eating). Roll balls in coconut

Our sweetness of rice, dates, vanillin and coconut flakes (no sugar) is ready. Can be served at the table. This sweet can be stored in the refrigerator for 3-5 days.

Be sure to try this interesting option dessert rice pudding. It is very gentle, somewhat similar to ice cream and will certainly please your children.

To begin with, cook rice in two glasses of water over low heat until it boils completely. Salt, pour in all the milk and cook in the same way until it boils completely.

You should get boiled porridge. We keep it in the refrigerator.

Then we prepare the berries. I have frozen ones, so I leave them to thaw for a while. And then I whip it in a blender.

Finished berry puree put on low heat and add sugar.

When the mixture boils, add starch. And cook for 5-10 minutes, stirring constantly. Ready jam set to cool.

Add pudding to cream and beat until smooth.

This rice mixture can be laid out in bowls, garnished with jam and, after cooling, serve. But I decided to add a little variety to serve dessert. To do this, I divided the whipped rice into two parts and added half to one berry jam and mixed.

I put the pieces in the creamer at the bottom chocolate chip cookies, laid out the colored pudding on top, then jam and covered with white pudding. Topped with crumbs from under the cookies and decorated with berries. As you can see in the photo, the options for serving can be different, everything is up to your taste. The main thing is that everything is very tasty!

Enjoy your meal!

Among gluten-free recipes, there are many original, unusual, and most importantly - very, very delicious meals! Today we are pleased to offer you just such a sweet dish, which will certainly delight everyone who is lucky enough to try it. This - rice dessert.

To prepare 5 servings of rice dessert you will need:

1 st. rice (white or brown);

1 liter of milk;

0.75 l of water;

2 tbsp cocoa;

cane sugar (to taste);

250 g canned or fresh pitted cherries;

1 st. corn flakes;

1 tsp lemon peel;

marshmallows for decoration.

Food Notes for Dieters

If you are on a gluten free diet. It is important to pay attention to the selection of ingredients for this dessert.

If you buy packaged milk, choose a product from a manufacturer that is listed on the list of proven products, or test it yourself with iodine.

Cocoa powder may also be unpleasant surprise. Cocoa of the very common Dr. Oetker brand does not contain gluten, so we usually use it.

If we are talking O canned cherries, carefully study the composition, and better - check the contents of canned food with iodine. We have long since switched to own conservation, only in exceptional cases tempted exotic delicacies labeled with a gluten-free icon.

Be sure to choose corn flakes marked “gluten-free” or from the list of allowed foods! Please note that you cannot test this product with iodine: corn starch will give a reaction, and it is already impossible to find out if there is gluten in cereals in this way. The same goes for marshmallows: either choose a different way of decorating, or go without if you can't find safe packaging.

Rice dessert: cooking recipe

To prepare this dessert any will do rice, except for long-grain varieties. Do you want to get not only delicious, but also healthy dish, take brown rice.

Rice should be soaked in water for 8 hours (usually overnight).

After soaking, the rice must be washed, poured with a glass of water, and then ground into a puree with an immersion blender.

Pour the mass into a saucepan, add 0.5 of water and milk.

With constant stirring, cook the contents of the saucepan over low heat. After boiling, stand for another 4-5 minutes, without ceasing to stir. If the mass is very thick, it can be slightly diluted with water.

Add sugar and cocoa powder to the rice mass. To mix them evenly, you can again use a blender. Then the saucepan should be returned to the fire and brought to a boil again.

Place corn flakes in dessert bowls or bowls.