(Fried) Rice Pudding Rolls
The night I made my Rice Pudding, was also the night that I forgot to eat it, because God knows where my head is these days… So when it was late, the pudding was already set so I stored it in the fridge. The day after it was totally solid and reminded me of croquette stuffing. I didn’t feel like eating it anymore but I didn’t want to throw it away.
I decided to open my pantry for inspiration (my pantry is my Oracle when it comes to decision making, if only this would work in life too) and as I was searching through the products, I noticed my latest buy: whole grain rice paper sheets. I guess this was my Eureka moment but unlike Archimedes I didn’t get naked out of my bathtub nor did I run the streets - that’s illegal here you know. I sighed and thought to myself, we have a new recipe. Anyways, I’m digressing, but this discovery was the sweetest surprise I had in weeks!
Rice Pudding + Rice Paper + a little frying session = a BOMB sweet dessert/snack! Drizzle or drown your rolls in powdered sugar and have them with my cherry sauce. It’s so good and so addictive to eat. Try 'em out and let me know what you think!
>>Having the Pudding fever? Then try out my Sevai Kheer! This Indian dessert with vermicelli is so flavourful and comforting to eat.
(Fried) Rice Pudding Rolls
- Prep: 15 min & 1 hour (including the chill time)
- Total: 1,5 hour
NOTE: this recipe makes 5 rolls, double the quantity for more portions.
For the rice pudding:
- 1 cup of cooked rice (I used Basmati rice, but you can also use dessert rice or break the grains)
- 3 tbsp of brown sugar
- ¼ tsp vanilla essence
- 1 ¼ cup soymilk (Alpro)
- 1 tablespoon of oil (sunflower)
- 6 rice sheets (mine where whole grain)
- oil for frying (sunflower)
- Powdered sugar
For the cherry sauce:
- 1 cup of cherries (frozen)
- 1 ½ tbsp of sugar
- 4 tbsp of water
- Add a tablespoon of oil to a non-stick pan and fry the cooked rice on medium heat for a few minutes. The rice will get a nuttier flavor, but you can also skip this step.
- After the rice has a nice light brown colour, add the milk and sugar. Break the rice grains while stirring and cook until the rice has the consistency of porridge (this takes about 10 minutes).
- When the Rice Pudding is cooked add vanilla essence and stir again. Then transfer the pudding to a bowl and place some cling film on top. Store it in the fridge and let it set for a few hours.
- In the meantime, you can prepare your Cherry Sauce. Put all the ingredients in a pan. Smash the cherries a bit and let the sauce cook on medium heat until it has thickened (this takes about 10 minutes). Transfer the sauce to a bowl and let it cool off.
- When the Rice Pudding is set, we will turn them into rolls. I’d like to explain this but on Lavatnus blogspot I found a perfect drawing and instruction.
- After you have rolled your Rice Pudding Rolls, you will shallow fry them (in a layer of oil) on medium heat until the rolls are light brown. Please be careful when frying and use a lid. Transfer the fried rolls onto kitchen paper towel and sprinkle them with powdered sugar (this way the sugar will stick to the hot rolls).
- Serve the rolls immediately and enjoy them on its own or with my Cherry Sauce!
If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!