*This post is sponsored by ViSalus. All opinions are my own.
I have a secret love for pudding. I know it’s a little old fashioned and maybe even thought of as an “old persons” dessert. But lets get serious. Pudding is freaking awesome. What’s not to love? Milk, cream, vanilla, chocolate, fruit…how are any of those things bad?
I had only made rice pudding once in the past and I had a serious craving. I could have easily bought some in the store but rice pudding is definitely something better made at home. I kept pretty traditional with the recipe but I did add a few modern twists. I used a mixture of whole milk and coconut milk and I added a sprinkling of sweet cream Vi-Shape Shake Mix.
The pudding is creamy, flecked with vanilla beans and topped with a fresh raspberry puree. It was delicious warm and even better after it cools for a few hours. This is no old persons dessert. This is a dessert for all ages. Plus the addition of Vi-Shape Shake Mix helps add a little nutrition to an otherwise pure decadent (although old fashioned) dessert.
Raspberry Vanilla Rice Pudding
Yield: 4 - 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes + 3 hours cooling time
2 cups whole milk
1 (14 ounce) coconut milk
1/2 cup raw medium grain rice
Pinch of kosher salt
2 teaspoons vanilla bean paste
2 larges egg yolks
1/3 cup sugar
2 scoops Vi-Shape Shake Mix (or other protein powder)
1 pint fresh raspberries
2 tablespoons sugar
Source: Slightly adapted from Fine Cooking
In a large sauce pan add whole milk, coconut milk, rice and kosher salt. Bring to a boil, stirring constantly.
Reduce heat to low, cover and let simmer for 15 minutes. Stir occasionally.
Remove the lid and simmer uncovered until the mixture is reduced to 3-1/2 cups, about 8 minutes.
In a large bowl whisk together vanilla bean paste, egg yolks and sugar. Add a spoonful of the hot rice mixture to the yolk mixture. Whisking constantly. You are tempering the mixture so the eggs do not scramble. Whisk in a few spoonfuls of the hot rice mixtures and once it's tempered add in the rest of the hot rice mixture and stir.
Add the mixture back to the pan over medium-low heat and stir with a wooden spoon until the mixture is thick enough to coat the back of the spoon. About 2 minutes.
Once the pudding is thick add it to a bowl and cover with a piece of plastic wrap. Make sure to push the plastic wrap onto the surface of the pudding. Add to the refrigerator and let cool completely.
When you are ready to serve your pudding make your fresh raspberry puree.
Add raspberries and sugar to a blender and puree. If the mixture is too thick to puree simply add a few drops of water to loosen the mixture. If your berries are not very sweet you can add another 2 tablespoons of sugar.
To serve your pudding add it to a bowl and top with fresh raspberry puree.