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Generating an image for this exact recipe… Baked Rice Pudding with Roasted Blueberries, Yellow Melon, and Mascarpone

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Recipe details

Baked Rice Pudding with Roasted Blueberries, Yellow Melon, and Mascarpone

Name: Baked Rice Pudding with Roasted Blueberries, Yellow Melon, and Mascarpone
Total time: 55 min
Yield: 1
Cuisine: Fusion
Ingredients: 90 g yellow melon, peeled and cut into wedges; 70 g fresh blueberries; 55 g fresh spread mascarpone; 25 g dry Arborio rice; 180 ml whole milk; 12 g granulated sugar; 1 ml vanilla extract

EN RU

A small baked Arborio rice pudding cooked with milk, sugar, and vanilla, finished with mascarpone and briefly roasted blueberries and yellow melon. It is served warm with a creamy base and distinct, juicy fruit.

≈ 156 kcal/100 g · ≈ 632 kcal/serving

55 minEasyFusion

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

yellow melon, peeled and cut into wedges90 g
fresh blueberries70 g
fresh spread mascarpone55 g
dry Arborio rice25 g
whole milk180 ml
granulated sugar12 g
vanilla extract1 ml

Cookware and utensils

small baking dish, about 6 by 4 inches
small saucepan
mixing bowl
rubber spatula

Directions

01
Heat the oven to 375°F (190°C).
Products
No products at this step
Action
preheat
Time
8 min
Temperature
375°F / 190°C oven
02
Combine the Arborio rice, milk, sugar, and vanilla in the baking dish.
Products
dry Arborio rice — 25 g; whole milk — 180 ml; granulated sugar — 12 g; vanilla extract — 1 ml
Action
combine
Time
2 min
Temperature
room temperature
03
Cover the dish tightly with foil and bake until the rice is tender and the milk is mostly absorbed, about 35 minutes.
Products
dry Arborio rice — 25 g; whole milk — 180 ml
Action
bake
Time
35 min
Temperature
375°F / 190°C oven
04
Remove the foil and stir the mascarpone into the hot rice pudding until smooth.
Products
fresh spread mascarpone — 55 g; dry Arborio rice — 25 g; whole milk — 180 ml
Action
stir
Time
2 min
Temperature
hot pudding
05
Arrange the melon wedges and blueberries on top of the pudding in the same dish.
Products
yellow melon, peeled and cut into wedges — 90 g; fresh blueberries — 70 g
Action
arrange
Time
2 min
Temperature
room temperature
06
Bake uncovered until the blueberries are glossy and beginning to burst and the melon is tender, about 6 minutes.
Products
yellow melon, peeled and cut into wedges — 90 g; fresh blueberries — 70 g
Action
roast
Time
6 min
Temperature
375°F / 190°C oven
07
Cool the dish for 2 minutes and serve warm.
Products
dry Arborio rice — 25 g; fresh spread mascarpone — 55 g; yellow melon, peeled and cut into wedges — 90 g; fresh blueberries — 70 g
Action
cool and serve
Time
2 min
Temperature
warm serving temperature

Recipe sources

This recipe was generated and saved by Kitchen Fridge.

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