Short-grain rice simmered slowly in milk until the grains swell and collapse into a loose pudding enriched with butter, rippled with a warm berry compote.
Metric avoids regional spoon ambiguity. US uses 5 mL tsp, 15 mL tbsp and 240 mL cup. Small masses stay in grams unless a verified recipe conversion exists. More on measurements
105 g white short-grain rice (dry)
680 ml milk (700 g)
150 ml water (150 g)
20 g honey
12 g unsalted butter
4 g vanilla extract
1 g ground cinnamon
200 g frozen mixed berries
0.5 g iodised table salt
Method
Rinse the rice under cold water until the water runs clear, then put it in a heavy saucepan with the milk, water and salt.
Bring to a bare simmer over medium-low heat, stirring, then drop the heat as low as it will go. Milk climbs the pan the moment it boils properly, so keep it just trembling.
Cook 25-30 minutes, stirring every few minutes and scraping the base. It is ready when the grains have burst and a spoonful falls in a soft mound rather than in separate grains; a grain should crush to nothing between finger and thumb. If it tightens before then, beat in another splash of milk.
Meanwhile put the berries in a small pan with 5 g of the honey and cook over low heat for 5 minutes, crushing them against the side of the pan, until collapsed and syrupy.
Stir the vanilla, cinnamon, butter and remaining honey into the rice, then loosen with milk until it pours slowly off the spoon.
Spoon into two bowls and ripple the warm compote through.
Safety and storage
Keeps
2 days refrigerated below 5°C
Reheat to
steaming hot, at least 75°C
Cooked rice and pasta keep two days rather than three, so this dish takes the shorter time. Cool it fast: split large amounts into shallow containers as soon as it stops steaming, and have it in the fridge within two hours. Reheat once only, until steaming hot right through, at least 75°C in the centre.
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Workflow option
Move non-heat preparation to a seated workstation
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Short-grain rice simmered slowly in milk until the grains swell and collapse into a loose pudding enriched with butter, rippled with a warm berry compote.
Ingredients
105 g white short-grain rice (dry)
680 ml milk (700 g)
150 ml water (150 g)
20 g honey
12 g unsalted butter
4 g vanilla extract
1 g ground cinnamon
200 g frozen mixed berries
0.5 g iodised table salt
Approximate per serving
2202 kJ / 526.4 kcal · protein 15.9 g · carbohydrate 75 g · fibre 4 g · fat 17.4 g · sodium 224.2 mg
Method
Rinse the rice under cold water until the water runs clear, then put it in a heavy saucepan with the milk, water and salt.
Bring to a bare simmer over medium-low heat, stirring, then drop the heat as low as it will go. Milk climbs the pan the moment it boils properly, so keep it just trembling.
Cook 25-30 minutes, stirring every few minutes and scraping the base. It is ready when the grains have burst and a spoonful falls in a soft mound rather than in separate grains; a grain should crush to nothing between finger and thumb. If it tightens before then, beat in another splash of milk.
Meanwhile put the berries in a small pan with 5 g of the honey and cook over low heat for 5 minutes, crushing them against the side of the pan, until collapsed and syrupy.
Stir the vanilla, cinnamon, butter and remaining honey into the rice, then loosen with milk until it pours slowly off the spoon.
Spoon into two bowls and ripple the warm compote through.
Safety and storage
Keeps
2 days refrigerated below 5°C
Reheat to
steaming hot, at least 75°C
Cooked rice and pasta keep two days rather than three, so this dish takes the shorter time. Cool it fast: split large amounts into shallow containers as soon as it stops steaming, and have it in the fridge within two hours. Reheat once only, until steaming hot right through, at least 75°C in the centre.
Real meals made mechanically easier to eat when chewing hurts. That is a job about texture and chewing rather than swallowing (dysphagia) guidance, and it is not a treatment for TMD itself.
