Blueberry Basmati Rice Pudding with Blueberry Cassis Sorbet

Serves: 
6 servings

For a healthy dessert try this blueberry rice pudding, which features crème de cassis, honey and vanilla.

Ingredients

21⁄2 cups fresh blueberries, divided
1⁄4 cup sugar
2 tbsp. lemon juice
1 tbsp. crème de cassis
5 cups milk
1⁄3 cup basmati rice
1⁄2 cup sugar
1⁄2 tsp. vanilla extract
1 81⁄2-in. round rice paper spring roll wrapper
1 tsp. honey
1⁄2 cup heavy cream
1⁄2 tsp. sugar

Steps

For Blueberry Cassis Sorbet:
1. In blender, purée 2 cups blueberries, ¼ cup sugar, lemon juice and crème de cassis.

2. Transfer purée to ice cream maker; freeze according to directions.

3. Pack sorbet into freezer container until ready to use.

For Rice Pudding:
1. In large saucepan, bring milk to a boil. Add rice; reduce heat and simmer 10 minutes.

2. Add ½ cup sugar and cook, stirring frequently, until pudding is thin consistency, 20 to 30 minutes. Remove from heat; stir in vanilla.

3. Divide pudding into 6 ½-oz. serving dishes. Cool to room temperature; chill until ready to use.

For Crisp Rice Paper Rounds:
1. Preheat oven to 300°F. With scissors, cut 6 2½-in. rounds from spring roll wrapper. Brush lightly with honey; place on parchment-lined baked sheet.

2. Bake for 10 minutes; cool to room temperature.

3. In medium bowl, whip cream with ½ tsp. sugar until soft peaks form. Spoon cream onto rice pudding. Place ¼ cup oval ice cream scoop of sorbet on top of pudding. Sprinkle with remaining blueberries; garnish with Crisp Rice Paper Round.

Recipe by Morgan Stanley EDR (Restaurant Associates)

More From FoodService Director

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

FSD Resources