Not only on cold winter evenings does the best of all childhood desserts make you feel cozy and warm. Refreshed with berries, sweet rice cream tastes twice as good – no matter what time of year!
Mochi rice, also known as sweet rice, originates from Japan and is used there primarily for the traditional mashed rice cakes – mochi. After cooking, it is pleasantly soft – this is due to a certain starch composition, which also occurs in round grain rice. Due to its mild-sweet taste, it is especially appreciated in Japan as a typical dessert ingredient. We use a whole grain mochi rice for our sweet rice cream. This is a healthy source of energy and contains important nutrients such as vitamins, minerals and fiber.
Ingredients for the Sweet Rice Cream with Blueberries
- 140 g or two small cups of sweet rice
- 500–700 ml of vanilla oat milk or rice milk
- 1–2 tbsp rice syrup
- 300 g frozen or fresh blueberries
- cinnamon
- cardamom
Preparation of the Sweet Rice Cream with Blueberries
Step 1
Thaw the frozen blueberries in a large colander at room temperature and allow them to drain. If there is no time for this, simply heat the berries slowly in a saucepan over a low flame.
Step 2
Put the sweet rice with the rice syrup in a saucepan, add the vanilla oat milk or rice milk until it is well covered and slowly bring to a simmer.
Step 3
Let the rice simmer over medium heat until it is soft. Add more vanilla oat milk or rice milk and stir constantly.
Step 4
When the desired consistency is reached, simply portion into two bowls, top with the thawed or fresh berries and sprinkle with cinnamon and cardamom.
Tip:
You can also garnish the sweet rice cream with other berries. The sweet rice already brings a natural sweetness to the cream, so you can also do without the addition of rice syrup, depending on your preference.
