Orez cu lapte cremos cu capsuni marinate si sirop de soc

Exista deserturi care te duc instantaneu inapoi in copilarie — si orezul cu lapte este cu siguranta unul dintre ele. Cremos, cald, parfumat si reconfortant, este desertul acelea simplu care nu are nevoie de justificari. Astazi il reinterpretam intr-o varianta care il face si mai special — cu un topping de capsuni marinate in sirop de soc si lamaie care transforma totul intr-un desert elegant, proaspat si absolut irezistibil! Rapid de facut, cu ingrediente simple si un rezultat care impresioneza — Orez cu lapte cremos cu capsuni marinate si sirop de soc este desertul perfect pentru orice moment al zilei. Servit cald sau rece, este garantat un desert pe care toata lumea il cere din nou!

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INGREDIENTE (pentru 2 portii)

Pentru toppingul de capsuni:

200 grame capsuni
2 linguri zahar
2 linguri sirop de soc
sucul de la ½ lamaie

Pentru orezul cu lapte:

100 grame orez
100 ml apa
750 ml lapte
200 ml smantana dulce
2 lingurite esenta de vanilie
50 grame zahar
1 praf de sare

Incepem cu capsunile — cu cat le lasam mai mult la marinat, cu atat vor fi mai bune. Le spalam bine, indepartam codita si le taiem pe jumatate. Le punem intr-un bol incapator si adaugam zaharul, sucul de lamaie si siropul de soc. Amestecam bine si lasam la marinat minimum o ora la temperatura camerei sau la frigider. In acest timp capsunile isi vor lasa sucurile naturale si se vor combina cu siropul de soc si lamaie intr-un sos parfumat si delicios.

Trecem la orezul cu lapte. Punem orezul intr-o cratita cu fundul gros impreuna cu 100 ml de apa si un praf de sare. Fierbem la foc mic, amestecand ocazional, pana cand apa se absoarbe complet. Acum adaugam laptele treptat — aproximativ 250 ml de 3 ori, lasand fiecare cantitate sa se absoarba la foc mic si amestecand des pentru a nu se prinde de fundul cratitei. Rabdarea este esentiala pentru un orez cu lapte cremos si perfect!

La ultima tura de lapte adaugam smantana dulce, zaharul si esenta de vanilie. Continuam sa fierbem la foc mic, amestecand constant, pana cand obtinem un orez cremos, omogen si parfumat. Stingem focul. Daca ni se pare prea gros, adaugam 50-100 ml de lapte in plus si amestecam fara a mai fierbe.

Impartim orezul cu lapte in doua boluri generoase si adaugam deasupra capsunile marinate cu tot sosul lor parfumat de soc si lamaie. Servim, cat orezul este cald, sau lasam la frigider pentru o varianta rece si la fel de delicioasa!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de orez cu lapte cremos cu capsuni marinate si sirop de soc, te invitam sa incerci si alte retete inspirate:

English version

Creamy Rice Pudding with Marinated Strawberries and Elderflower Syrup

There are desserts that take you instantly back to childhood — and rice pudding is certainly one of them. Creamy, warm, fragrant and comforting, it is that simple dessert that needs no justification. Today we reinvent it in a version that makes it even more special — with a topping of strawberries marinated in elderflower syrup and lemon that transforms everything into an elegant, fresh and absolutely irresistible dessert! Quick to make, with simple ingredients and an impressive result — Creamy rice pudding with marinated strawberries and elderflower syrup is the perfect dessert for any moment of the day. Served warm or cold, it is guaranteed to be a dessert that everyone asks for again!

INGREDIENTS (for 2 servings)

For the strawberry topping:

200 grams strawberries
2 tablespoons sugar
2 tablespoons elderflower syrup
juice of ½ lemon

For the rice pudding:

100 grams rice
100 ml water
750 ml milk
200 ml heavy cream
2 teaspoons vanilla extract
50 grams sugar
1 pinch of salt

We start with the strawberries — the longer we leave them to marinate, the better they will be. Wash them well, remove the stalks and cut in half. Place in a large bowl and add the sugar, lemon juice and elderflower syrup. Mix well and leave to marinate for a minimum of one hour at room temperature or in the fridge. During this time the strawberries will release their natural juices and combine with the elderflower syrup and lemon into a fragrant and delicious sauce.

Now for the rice pudding. Place the rice in a heavy-bottomed saucepan together with 100 ml of water and a pinch of salt. Cook over low heat, stirring occasionally, until the water is completely absorbed. Now add the milk gradually — approximately 250 ml at a time, three times, leaving each amount to absorb over low heat and stirring frequently to prevent it from sticking to the bottom of the pan. Patience is essential for a creamy and perfect rice pudding!

At the last addition of milk, add the heavy cream, sugar and vanilla extract. Continue to cook over low heat, stirring constantly, until you get a creamy, smooth and fragrant rice pudding. Remove from the heat. If it seems too thick, add an extra 50-100 ml of milk and stir without cooking further.

Divide the rice pudding between two generous bowls and add the marinated strawberries on top with all their fragrant elderflower and lemon sauce. Serve while the rice pudding is still warm, or leave in the fridge for a cold version that is just as delicious!

If you enjoyed this creamy rice pudding with marinated strawberries and elderflower syrup recipe, we invite you to try other recipes for inspiration: Floating Islands with Caramel Sauce, Milk Rice Pudding or Cream Slice in a Glass.

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