Healthy Recipes: Sweet Rice Cream with Blueberries

Not only on cold winter evenings does the best of all childhood desserts make you feel cozy and warm. Refreshed with berries, sweet rice cream tastes twice as good – no matter what time of year!

Mochi rice, also known as sweet rice, originates from Japan and is used there primarily for the traditional mashed rice cakes – mochi. After cooking, it is pleasantly soft – this is due to a certain starch composition, which also occurs in round grain rice. Due to its mild-sweet taste, it is especially appreciated in Japan as a typical dessert ingredient. We use a whole grain mochi rice for our sweet rice cream. This is a healthy source of energy and contains important nutrients such as vitamins, minerals and fiber.

Ingredients for the Sweet Rice Cream with Blueberries

  • 140 g or two small cups of sweet rice
  • 500–700 ml of vanilla oat milk or rice milk
  • 1–2 tbsp rice syrup
  • 300 g frozen or fresh blueberries
  • cinnamon
  • cardamom

Preparation of the Sweet Rice Cream with Blueberries

Step 1
Thaw the frozen blueberries in a large colander at room temperature and allow them to drain. If there is no time for this, simply heat the berries slowly in a saucepan over a low flame.

Step 2
Put the sweet rice with the rice syrup in a saucepan, add the vanilla oat milk or rice milk until it is well covered and slowly bring to a simmer.

Step 3
Let the rice simmer over medium heat until it is soft. Add more vanilla oat milk or rice milk and stir constantly.

Step 4
When the desired consistency is reached, simply portion into two bowls, top with the thawed or fresh berries and sprinkle with cinnamon and cardamom.

Tip:
You can also garnish the sweet rice cream with other berries. The sweet rice already brings a natural sweetness to the cream, so you can also do without the addition of rice syrup, depending on your preference.

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