Rice Pudding – Sushi with Raspberries in Nut Coating
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g rice (sushi rice)
- 100 ml milk
- 250 ml water
- 4 tablespoon honey
- 100 g peanuts, unsalted, finely chopped
- 100 g raspberries
- Icing sugar for sprinkling
- Compote your choice
Print Recipe
Pin Recipe Instructions
- Wash rice with cold water. Then put in a saucepan with the milk and water for about 20 minutes and bring to the boil. Then cover and let soak for about 15 minutes.
- Sweeten the rice with honey and divide into 2 portions. Cover a sushi mat with cling film. Sprinkle about two thirds of the surface with half of the chopped peanuts. Spread a portion of rice as thick as a finger on it, press firmly and make a well in the middle of the length. Put half of the raspberries in it. Use the mat to roll the rice into a firm roll.
- Prepare a second roll from the remaining rice, peanuts and raspberries. Cool the rolls wrapped in cling film for approx. 2 hours.
- Cut each roll into 6 pieces (it works best if you leave the rice in the cling film, otherwise it will disintegrate easily - remove the cling film only afterwards).
- Sprinkle with powdered sugar and serve with compote.
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