MAGIMIX Cook Expert Recipe Manual page 127

RICE PUDDING,
raspberry compote
: 15 min
P R E P T I M E C O O K I N G T I M E
S E RV E S 6 / 8 P R O G R A M M E
650ml milk
120g round-grain pudding rice
1 thick vanilla pod – seeds only
grated zest ¼ organic orange
50g sugar
fresh raspberries
1 Prepare the raspberry compote. Then, rinse and dry the rice. Wash the metal bowl
and add the milk, rice, vanilla seeds, orange zest and sugar. Run the EXPERT
programme for 30 minutes/speed 2A/100 °C.
2 When cooked, to make the rice very creamy, mix using the EXPERT programme
(without heating) for 30 seconds/speed 3.
3 Spoon the rice pudding into ramekins or small glass containers, top with raspberry
compote and decorate with fresh raspberries. Serve warm or cold.
raspberry compote
Carefully wash the raspberries. Place in the metal bowl with the sugar and water.
Run the EXPERT programme for 7 minutes/speed 1A/110 °C; refrigerate.
RI CE PU D D I N G, s al t e d b ut t e r c aram e l
Place 90g caster sugar and 100ml water in a saucepan over high heat. Bring to
the boil. Do not stir and cook until the mixture becomes a golden caramel. Remove
from the heat immediately, add 40g diced salted butter, stirring until melted. Put
the saucepan over low heat and stir in 4 tbsp cream. When smooth, pour the salted
butter caramel onto the rice pudding.
T I P
It is essential to make this dish using pudding rice.
252
: 35 min
:
R A S P B E R RY C O M P O T E :
200g raspberries
100g sugar
50ml water