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Rice pudding with white chocolate and raspberry coulis

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Ronaldo Pack

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4 persons


500 g of Milk
100 g de Ronaldo Rice Crafters
A pinch of fine Salt
100 g of Fresh Cream
30 + 30 g of Sugar
½ Vanilla pod
120 g of white cooking Chocolate
250 g Raspberries
2 tablespoons of Port Wine

The Rice

100g Ronaldo Rice

By RiceCrafters





Rice pudding with white chocolate and raspberry coulis

Heat a pan with milk, rice, a pinch of salt, cream, 30 g of sugar, ½ vanilla pod, boil, lower the heat and continue cooking for 30 minutes.

Meanwhile, chop the chocolate and reserve.

Pour the raspberries in a small pan, reserving some for decoration, along with the remaining sugar, the port wine and heat for about 10 minutes, shred with the wand and reserve.

When the rice is ready, add the chopped chocolate and stir until it melts. Distribute the rice for 4 glasses and let it cool.

When serving, garnish with the reserved raspberries, water with the raspberry coulis and serve.

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