Oh, oh oh. This is such a simple dish, but so deliciously wonderful. Blackberries have just begun to ripen (a bit early this year). You can make this treat with any berry or sweet fruit, but the contrast with the white rice and the dark berry is quite lovely.
Serving Size: 4
Ingredients:
for the rice pudding:
1 cup risotto rice
3 cups water
½ cup almond milk
2-3 tablespoons sugar
few drops almond extract
salt
for the blackberry sauce:
1½c ups fresh blackberries, washed
½ cup water
3 tablespoons sugar
1 teaspoon lemon juice
2 teaspoons cornstarch
Directions:
to make the rice pudding:
Bring 2 cups of lightly salted water to boil.
Add the risotto rice.
Add 2 tablespoons of sugar and the almond extract.
As the rice and water boil, stir so that the rice does not scorch.
Turn the heat down to a rolling boil, and continue cooking.
As the rice absorbs the water it will still be hard.
Add the 3 cup of water and continue stirring.
As the 3rd cup is absorbed, add the almond milk.
Once this has been absorbed, taste, perhaps add a 3rd tablespoon of sugar and another drop of almond extract.
The rice should be soft by this time, if not add a bit more water and continue until it is absorbed.
When the risotto is very thick, remove from the heat and allow to cool.
Spray 4 ramekins with oil and fill each with the risotto.
Place in the refrigerator to cool.
to make the sauce:
Place the washed berries water and sugar in a small sauce pan (reserve a few as garnish)
Bring to a boil, then turn the heat down and allow to simmer until the berries are soft and have released their juice.
Pour the berries and juice through a sieve into a bowl.
Press as much of the berry juice as possible through the sieve and discard the solids left over.
Place the berry juice once more in the sauce pan.
Mix the cornstarch with a bit of water or lemon juice until it is a thick liquid.
Pour the cornstarch liquid into the berry juice and cook, stirring until thickened.
Once the berry sauce has thickened remove from the heat.
to serve:
Run a knife around the rim of the ramekin to release the rice onto an individual dessert plate or bowl.
Spoon some of the berry sauce around and on top of the risotto.
Garnish with a couple of fresh blackberries, perhaps some non-dairy whipped topping and a mint leaf.