Raspberry & Lime to Savour Your Time.
This flavor is Big, Bold & Beautiful. There is nothing subtle about this one!
No need to buy the prettiest of raspberries here, we are only after the juice. Frozen ones or frozen pieces will do just fine. De-seeding raspberries does require a bit more time but I feel it is time well spent. I always cook the raspberries first before removing the seeds. It softens them up and makes them more willing to release their juice. I have never made a raspberry flavor by leaving the seeds in. I feel it would take away from the great flavors and soft texture of this fruit rice pudding, if you had to navigate a mouth full of big seeds in each spoonful. You could leave them in if you prefer.
I always use fresh limes for my lime flavors and I remove and use the fresh lime zest as well. The natural oils in the lime zest add a fragrant lime aroma and a nice hit of flavor when you bite into a piece. Plus, they look nice in the rice pudding. This isn't a flavor that I would sit down and inhale quickly, like one of my Cinnamon Raisin or Vanilla flavors. This is a 'sipping flavor'. Both fruits are punchy, so take your time and enjoy it. You could easily pair this flavor with other citrus or other berries. A nice orange liquor would work well over the top of fresh whipped cream.
What you will need:
2 medium sized pots with lids, 2 strainers set into bowls, 1 potato masher or immersion blender (if you have one), a lime juicer (if you have one), a lime zester or kitchen grater (if you have one), a rubber spatula, a long metal spoon, a wire whisk (if you have one), a heat proof/food safe container, measuring spoons and cups or a kitchen scale (if you have one), a small bowl
26 oz raspberries or pieces
16 oz sugar
12 oz Calrose medium grain rice
1 + 13 oz coconut milk (14 oz in a regular can)
5.5 oz fresh lime juice
1/4 tsp ground ginger
Place the Calrose rice into a strainer that sits inside of a bowl. Rinse the rice under water and strain. Repeat 2 more times. Set aside to drain.
Place the raspberries into a medium sized pot. Add 4 oz of water and 4 oz of sugar. Cover and place over a medium heat. Bring to a medium boil. Reduce the heat to a simmer and allow to cook for an additional 15 minutes, covered.
Wash your whole limes with a light dish soap, rinse and dry. Using a lime zester or kitchen grater, remove the outer dark green zest from your limes. Set it aside. Cut the limes in half crosswise. Using a citrus juicer or your hands, squeeze the juice from the fresh limes until you have 5.5 fl. oz.
Place the lime juice into a medium sized pot with 4 oz of sugar and 2 oz of water. Place the pot over a medium heat and bring to a medium boil. Reduce the heat and allow to cook for another 5 minutes ensuring that you are melting all of the sugar into the sauce. Add the lime zest and turn off the heat. Empty the lime sauce into a bowl and set aside.
In the original 'lime pot' (no need to wash the pot first), place 32 oz of water and 1 oz of coconut milk. Cover and bring the pot to a boil. Reduce the heat to the lowest setting possible. Add the rinsed and drained Calrose rice. Stir to ensure that the rice isn't sticking to the bottom of the pot. Cover the pot and set a timer for 20 minutes.
Using a potato masher or immersion blender, blend the raspberries gently to break them down slightly. Don't puree them to a smooth sauce. You don't want to break the seeds into fine pieces because they will get clogged in the holes of the strainer, stopping the juice from getting through.
Using the 2nd strainer and bowl combination, pour the mashed raspberries into the strainer and using your rubber spatulata, push the juice through the strainer until there is nothing left in the strainer basket but the seeds. Discard the seeds.
Place the raspberry juice back into its pot and add in 13 oz of coconut milk, 13 oz of water, 8 oz of sugar and 1/4 tsp of ground ginger. Place over medium heat and bring to a boil. Reduce the heat to a simmer and continue to cook, covered. Now add the cooked lime juice to the raspberry sauce and simmer, covered.
Once the Calrose rice has been cooked for 20 minutes, turn off the heat. Keep it covered and allow it to cook and to absorb more liquid for an additional 10 minutes. Next, empty the hot cooked Calrose rice into the hot raspberry sauce. Using a wire whisk blend the rice into the sauce. Break up any clumps of cooked rice.
Empty the hot Raspberry & Lime fruit rice pudding into a heat proof/food safe container and cover. Leave it on the counter or cooling rack for 15 - 20 minutes to cool. Next, place it in the fridge to cool completely. It will keep in the fridge for up to 2 weeks. Or, you can portion and package some of your rice pudding into freezer grade containers and freeze. They can be frozen for months.
Consult our How to Freeze & Thaw post for best results. Consult our Simply Fruit Rice Puddings: Basic Techniques post and our Basic Ingredients post for more tips and tricks on how to make your own fruit rice puddings.