Delectable Mixed Berry
If you love summertime berries, this is a flavor for you! I use a combination of Blueberry, Raspberry & Blackberry for this mix. You can usually find this trio as a frozen berry melange or, if the season allows, use fresh ones.
The berries will end up being cooked with the seeds removed. This is why the recipe calls for an additional 2 - 4 oz of whole blueberries, either fresh or frozen. I like to add the whole blueberries in after the mixed berries have been pureed and their seeds removed. The whole blueberries give the rice pudding more texture and visual appeal. It's also nice to get whole blueberries on your spoon. It lets people know that you used real fruits in the sauce, and not some ready made fruit syrup.
What you will need:
2 medium sized pots with lids, a strainer that fits inside of a bowl, a wire whisk (if you have one), a long metal spoon, a rubber spatula, a heat proof/food safe container with lid, an immersion blender or potato masher, a second strainer that sits inside of a bowl, measuring cups or a kitchen scale (if you have one)
35 oz of mixed berries, fresh or frozen (blueberry, blackberry & raspberry)
15 oz Calrose medium grain rice
1 + 12 oz coconut milk (14 oz in a regular can)
11 oz of sugar or organic sugar
2 - 4 oz whole fresh or frozen blueberries
Place the Calrose rice in the strainer that fits inside a bowl. Place under running water and strain. Repeat 2 more times. Set aside to drain.
In a medium sized pot place 35 oz of mixed berries, 8 oz of water and 11 oz of sugar. Cover and place over medium heat. Bring to a medium boil. Reduce to a simmer and allow the fruit to soften and cook for about 20 minutes. If using frozen berries, this may take a bit longer.
Using a potato masher or an immersion blender, blend the fruits until they are broken down to allow the juices to escape. You don't want to blend them until the seeds are ground finely. They will just get stuck in the strainer holes if you do.
Pour the fruit into the second strainer that sits inside of a second bowl. Using the rubber spatula, stir the seeds around the strainer to allow the juice to pass through the holes. You can also press the fruits up against the strainer sides to help the juice through the holes. When all you have left in the strainer is seeds, discard the seeds and set the juice back into its pot. (No need to wash the pot first).
Add 12 oz of coconut milk, 12 oz of water and the reserved whole blueberries, to the fruit sauce. Bring the pot back to a medium boil, covered. Reduce the heat to a simmer until the Calrose rice is fully cooked.
In a second medium sized pot place 32 oz of water and 1 oz of coconut milk. Bring the pot to a boil, covered. Turn the heat to the lowest setting and add the rinsed and drained Calrose rice. Stir the rice to ensure that it isn't sticking to the bottom of the pot. Cover the pot and set a timer to 20 minutes.
After 20 minutes, turn off the rice heat and allow the rice to continue to cook and to absorb more liquid, for an additional 10 minutes, covered.
Now empty the hot cooked Calrose rice into the hot mixed fruit sauce. Incorporate them together using a wire whisk to break up any clumps of rice. Bring the Mixed Berry Fruit Rice Pudding back up to a medium boil. Then, turn off the heat and empty the pudding into a heat proof/food safe container and cover.
Allow the rice pudding to cool on the counter or on a wire cooling rack for 15 to 20 minutes, covered. You can now place it in the fridge to cool completely. It will keep in the fridge for up to 2 weeks. Or, you may want to portion and package some of it into freezer grade containers to enjoy at a later time. You can freeze it for months.
Consult our How to Freeze & Thaw blog post for best results. Consult our Simply Fruit Rice Puddings: Basic Ingredients post and our Basic Cooking Techniques Blog posts for more tips and tricks on making your own Mixed Berry Fruit Rice Pudding. Enjoy!
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