Risotto Pudding
Top Rated Recipe
Key Details:
.png)
prep time: 9 hours
.png)
Cook time: 25 minutes
.png)
Difficulty Level: Easy
.png)
Course: Dessert
Cuisine: Fusion
Key Ingredients:
Arborio rice
Full cream milk
Sugar
Fresh cream
White chocolate
Saffron
Strawberry crush
Strawberries
Black and green grapes
Apple
Dark chocolate chips
About Risotto Pudding
Table of Contents
Oh yes, you can have
sweet risotto too – it is incredibly delicious
- Arborio rice, soaked overnight and drained 300 gms
- Full cream milk 1 ltr
- Sugar 200 gms
- Green cardamom powder ½ tsp
Step 1. Take rice and milk in a deep non-stick pan and cook till the rice is done.
Step 2. Add sugar, cardamom powder and cream and continue to cook further.
Read MoreIngredients
- Arborio rice, soaked overnight and drained 300 gms
- Full cream milk 1 ltr
- Sugar 200 gms
- Green cardamom powder ½ tsp
- Fresh cream 250 gms
- While chocolate, melted 100 gms
- Saffron strands a few
- Strawberry crush as required
- Fresh strawberries, chopped 2 to 3 tbsps
- Black grapes, chopped 2 to 3 tbsps
- Green grapes, chopped 2 to 3 tbsps
- Medium apple, chopped 1
- Dark chocolate chips 30 gms
How to Make Risotto Pudding (Stepwise Photos)
Method
- Take rice and milk in a deep non-stick pan and cook till the rice is done.
- Add sugar, cardamom powder and cream and continue to cook further.
- Add white melted chocolate and mix. Remove from heat and add saffron strands and mix. Set aside to cool down a bit.
- Put 1 tbsp strawberry crush in each serving glass, put a ladle full of cooled rice pudding over it.
- Add strawberries, black grapes, green grapes and apple over the pudding. Top it with dark chocolate chips and serve at room temperature.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
Comments
No feedback Available
Leave a comment
Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
Comments
No feedback Available