Red rice desserts offer a vibrant fusion of global flavors ideal for summer. From the rejuvenating Thai Coconut Red Rice Pudding to the Indian Red Rice Kheer, each dish captivates with unique ingredients. Variations include the creamy Mexican Red Rice Flan, chewy Japanese Red Rice Mochi, and indulgent Italian Red Rice Tiramisu. Other delightful options are Indonesian Red Rice Cake, Moroccan Red Rice and Almond Pastry, Vietnamese Red Rice Dessert Soup, and Southern Red Rice and Berry Crisp. Discover more delicious options!
Thai Coconut Red Rice Pudding
Thai Coconut Red Rice Pudding is a delightful dessert that combines the nutty flavor of red rice with the creamy richness of coconut milk, making it an ideal treat for anyone who loves a sweet, tropical-inspired dish. This pudding is perfect for summer gatherings, picnics, or as a revitalizing end to a meal.
The preparation time is approximately 30 minutes, with an additional 30 minutes of cooling time.
Ingredients:
- 1 cup red rice
- 2 cups water
- 1 can (13.5 oz) coconut milk
- 1/4 cup sugar (adjust to taste)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (optional, for garnish)
- Fresh mango or other fruits (optional, for topping)
Cooking Instructions:
- Rinse the red rice under cold water until the water runs clear to remove any excess starch.
- In a medium-sized pot, combine the rinsed red rice and 2 cups of water. Bring to a boil.
- Once boiling, reduce the heat to low, cover the pot, and simmer for about 25-30 minutes or until the rice is tender and water is absorbed. If necessary, add a little more water during cooking to make sure the rice doesn’t dry out.
- After the rice is cooked, remove it from the heat and let it sit, covered, for an additional 10 minutes.
- In a separate saucepan, combine the coconut milk, sugar, salt, and vanilla extract. Heat over medium heat, stirring occasionally until the sugar has dissolved and the mixture is warmed through (do not boil).
- Add the cooked red rice to the coconut milk mixture, stirring to combine. Simmer for another 5-10 minutes, letting the pudding thicken slightly.
- Remove from heat and let the pudding cool to room temperature or refrigerate for at least 30 minutes before serving.
- Serve chilled or at room temperature, garnished with shredded coconut and topped with slices of fresh mango or your choice of fruits if desired.
Variations and Tips:
- For a more decadent version, add a splash of pandan extract to the coconut mixture for additional flavor and a beautiful green color.
- Experiment with different fruits such as berries, bananas, or lychee as toppings to enhance the dish’s flavor and presentation.
- To make the pudding vegan, make sure that the sugar used is unrefined; some refined sugars may be processed with bone char.
- For added texture, fold in some chopped nuts such as cashews or almonds before serving.
Enjoy your Thai Coconut Red Rice Pudding as a revitalizing way to cool off on hot summer days!
Indian Red Rice Kheer
Indian Red Rice Kheer is a deliciously creamy dessert that is perfect for those who appreciate a wholesome twist on a traditional Indian sweet. Made with red rice, it offers a delightful nutty flavor and a beautiful hue, making it a feast for both the eyes and the palate.
Ideal for serving during festive occasions or family gatherings, this kheer is best enjoyed chilled. The preparation time for this delightful dish is approximately 30 minutes, followed by a chilling period of 1-2 hours.
Ingredients
- 1 cup red rice
- 4 cups milk
- 1/2 cup sugar (adjust to taste)
- 1/4 cup grated coconut (optional)
- 1/2 teaspoon cardamom powder
- 1/4 cup chopped nuts (cashews, almonds, or pistachios)
- A pinch of saffron strands (optional)
- 2 tablespoons ghee (clarified butter)
- A handful of raisins (optional)
Cooking Steps
- Prepare the Rice: Rinse the red rice thoroughly under running water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
- Cook the Rice: In a medium saucepan, add the soaked red rice and 4 cups of milk. Bring to a boil over medium heat, then reduce the heat to low and simmer, stirring occasionally to prevent sticking.
- Add Sweetness and Flavor: Once the rice is tender and the mixture starts to thicken, add the sugar, grated coconut (if using), cardamom powder, and saffron strands (if using). Mix well and continue to cook for an additional 5-10 minutes.
- Incorporate Nuts and Ghee: In a separate small pan, heat the ghee over low heat. Add the chopped nuts and raisins; sauté until golden brown. Stir this mixture into the kheer, reserving some to garnish.
- Cool and Serve: Remove the kheer from the heat and let it cool to room temperature. Once cooled, transfer it to the refrigerator to chill for at least 1-2 hours. Serve cold, garnished with the reserved nuts.
Variations and Tips
- Dairy-Free Version: For a dairy-free version, substitute regular milk with almond milk or coconut milk.
- Flavor Additions: Enhance the flavor by adding a few drops of rose water or vanilla extract.
- Sweetness Adjustment: Depending on your preference, you can adjust the sugar amount or substitute it with natural sweeteners like jaggery or honey (added at the end of cooking).
- Serving Suggestion: Pair the kheer with fresh fruits like mango slices or berries for a revitalizing contrast.
Enjoy your homemade Indian Red Rice Kheer, a wholesome dessert that’s bound to be a crowd-pleaser!
Mexican Red Rice Flan
Mexican Red Rice Flan is a delightful and indulgent dessert that fuses the creaminess of traditional flan with the unique flavor of red rice, which is often used in savory dishes in Mexican cuisine.
This vibrant dessert is perfect for celebrations, summer gatherings, or a sweet way to end a meal. With a preparation time of around 30 minutes and a chilling time of about 4 hours, it’s a relatively easy dish that packs a flavorful punch and is sure to impress family and friends.
Ingredients
- 1 cup cooked Mexican red rice
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sugar (for caramel)
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
Cooking Steps
- Prepare the Caramel: In a medium saucepan, heat 1 cup of sugar over medium heat, stirring constantly until it melts and turns golden brown. Quickly pour the caramel into a round flan mold or individual ramekins, tilting to coat the bottom evenly. Set aside to let cool and harden.
- Make the Flan Mixture: In a blender, combine the cooked red rice, sweetened condensed milk, evaporated milk, eggs, vanilla extract, salt, and ground cinnamon (if using). Blend until smooth and well-combined.
- Pour Mixture into Mold: Pour the blended flan mixture over the cooled caramel in the flan mold.
- Bake: Preheat the oven to 350°F (175°C). Place the flan mold in a larger baking dish and fill the outer baking dish with water until it reaches halfway up the sides of the flan mold (this creates a water bath). Bake for approximately 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Chill: Once done, remove from the oven and let cool at room temperature for about 30 minutes. Then, refrigerate for at least 4 hours or overnight for the best texture.
- Serve: To serve, run a knife around the edges of the mold to loosen the flan. Invert onto a serving plate so the caramel is on top. Slice and enjoy!
Variations & Tips
- Add Flavor: You can incorporate other flavors, such as orange zest or coconut, into the flan mixture for a tropical twist.
- Fruit Topping: Serve with a fresh fruit topping like berries, mangoes, or a drizzle of coconut cream for extra flavor and color.
- Serving Sizes: This recipe can be made in individual servings using ramekins instead of a large mold, which makes for a stunning presentation.
- Storage: Keep leftover flan covered in the refrigerator. It typically lasts for up to 4 days.
Embrace the rich flavors of Mexican cuisine with this vibrant and creamy Red Rice Flan that’s sure to be a summer favorite!
Japanese Red Rice Mochi
Japanese Red Rice Mochi is a delightful and chewy dessert made from glutinous rice that is dyed with the vibrant color of Japanese red rice. This traditional treat is perfect for those who appreciate the unique flavors of rice-based desserts, especially during summer gatherings or festivals.
The gentle sweetness and chewy texture make it a favorite among both children and adults. With a preparation time of about 30 minutes (plus additional time for soaking and steaming), this dessert can be a fun culinary project that yields delicious results.
Ingredients
- 1 cup Japanese red rice (or any glutinous rice)
- 1 cup water (for soaking)
- ¼ cup sugar
- ¼ tsp salt
- Cornstarch (for dusting)
Cooking Steps
- Soak the Rice: Rinse the Japanese red rice under cold water until the water runs clear, then soak the rice in 1 cup of water for at least 4 hours or overnight.
- Steam the Rice: Drain the soaked rice and transfer it to a steamer lined with cheesecloth. Steam the rice for about 30 minutes, or until it becomes translucent and tender.
- Prepare the Mochi: Once the rice is cooked, transfer it to a large mixing bowl. While it’s still warm, add the sugar and salt, and mash the rice with a pestle or your hands until it becomes a smooth dough-like consistency.
- Shape the Mochi: Dust your hands and work surface with cornstarch to prevent sticking. Take small portions of the mochi mixture and roll them into balls or flatten them into discs. If desired, you can fill the mochi with sweetened red bean paste or fruit.
- Cooling: Let the shaped mochi cool completely before serving. Dust them lightly with cornstarch again to keep them from sticking together.
Variations and Tips
- Flavor Additions: You can add matcha powder for a green tea flavor or incorporate fruit purees to customize the taste.
- Presentation: For a decorative touch, you can roll the mochi in shredded coconut or sprinkle sesame seeds on top.
- Storage: Store the mochi in an airtight container at room temperature for up to 3 days or refrigerate for a week. To prevent them from hardening, keep them dusted with cornstarch.
- Serving Suggestions: Serve with a side of sweet soy sauce or a drizzle of honey for an extra touch of sweetness.
- Experiment with Shapes: Instead of the traditional round or flat shapes, use cookie cutters to create fun, themed designs for occasions like children’s parties.
Indonesian Red Rice Cake
Indonesian Red Rice Cake, also known as “Kue Beras Merah,” is a delightful dessert that combines the earthy flavor of red rice with a touch of sweetness and a hint of coconut. This cake is perfect for those looking to explore traditional Indonesian treats, health-conscious dessert lovers, or anyone wanting to impress their guests with something unique for summer gatherings. The preparation time is approximately 30 minutes, with an additional 40 minutes for steaming.
Ingredients
- 1 cup red rice flour
- 1 cup coconut milk
- 1/2 cup palm sugar, finely chopped
- 1/4 teaspoon salt
- 1/2 teaspoon pandan extract (optional)
- 1 teaspoon baking powder
- Banana leaves (for lining the steaming tray, optional)
Cooking Steps
- In a mixing bowl, combine the red rice flour, baking powder, and salt. Mix well until all dry ingredients are evenly distributed.
- In a separate bowl, heat the coconut milk and palm sugar together over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let it cool slightly.
- If using, add the pandan extract to the coconut mixture, ensuring it’s well combined.
- Slowly pour the warm coconut milk mixture into the dry ingredients, stirring continuously until you achieve a smooth batter.
- Prepare a steamer, and if using banana leaves, line the steaming tray to prevent sticking. Pour the batter into the prepared tray.
- Cover the tray with a lid and steam for about 30-40 minutes on medium heat or until a toothpick inserted into the center comes out clean.
- Once cooked, remove from the steamer and let it cool slightly before taking it out. Serve warm or at room temperature.
Variations and Tips
- For added texture, consider mixing in shredded coconut or chopped nuts into the batter.
- To enhance sweetness, you can top the cake with a drizzle of honey or a sprinkle of toasted sesame seeds.
- If you want a more vibrant color, swap in some mashed ripe bananas or sweet potatoes in the batter.
- Make sure the steaming water is kept at a gentle simmer, as a rolling boil can lead to uneven cooking.
- This cake can be stored in the refrigerator for up to a week; simply reheat before serving for the best taste.
Caribbean Red Rice Pudding
Caribbean Red Rice Pudding is a delightful dessert that combines the unique flavor of red rice with creamy coconut milk and sweet spices, making it a perfect treat for summer gatherings or a comforting family dessert any time of the year.
This dish is ideal for those who enjoy an exotic twist on traditional rice pudding and can be enjoyed warm or chilled. The preparation time is approximately 35 minutes, making it manageable for both novice and experienced cooks alike.
Ingredients:
- 1 cup red rice
- 4 cups coconut milk
- 1/2 cup sugar (adjust to taste)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- A pinch of salt
- 1/4 cup raisins (optional)
- Fresh mango slices or toasted coconut for garnish (optional)
Cooking Steps:
- Rinse the red rice under cold water until the water runs clear, then drain well.
- In a medium-sized saucepan, combine the rinsed red rice, coconut milk, and a pinch of salt. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low and cover the saucepan. Let it simmer for about 25 minutes, or until the rice is tender and has absorbed most of the coconut milk.
- Stir in the sugar, vanilla extract, ground cinnamon, and ground nutmeg. If using raisins, add them as well. Cook for an additional 5-10 minutes, stirring occasionally until the mixture thickens to your desired consistency.
- Remove from heat and let the pudding cool slightly. It can be served warm or chilled in the refrigerator for a few hours.
- Before serving, garnish with fresh mango slices or toasted coconut if desired.
Variations and Tips:
- For a richer flavor, consider adding a tablespoon of shredded coconut to the pudding.
- You can substitute honey or maple syrup for sugar to give it a different sweetness profile.
- Experiment with different spices such as cardamom or allspice for a unique twist.
- If you prefer a creamier texture, you can mix in an additional half cup of coconut milk before serving.
- To make it more tropical, consider adding diced pineapple or ripe bananas to the pudding.
- For a dairy-free option, confirm that all ingredients, including sugar, are plant-based.
Enjoy your Caribbean Red Rice Pudding as a revitalizing and delicious summertime dessert!
Korean Red Rice Sweet Bites
Korean Red Rice Sweet Bites are delightful little treats made from glutinous red rice, offering a chewy texture and a subtly sweet flavor.
These bite-sized desserts are perfect for those looking to indulge in a unique and healthy sweet option, making them great for family gatherings, snack time, or as a sweet accompaniment to tea.
Preparation takes about 30 minutes, with an additional 1 hour for cooling and setting.
Ingredients:
- 1 cup glutinous red rice
- 1 ½ cups water
- ½ cup sugar
- 1 teaspoon salt
- 1 tablespoon sesame oil
- ½ cup finely chopped nuts (e.g., walnuts or almonds)
- ¼ cup shredded coconut (optional)
- 1 teaspoon vanilla extract (optional)
Cooking Steps:
1. Rinse and Soak the Rice: To start, rinse the glutinous red rice under cold water until the water runs clear.
Then, soak the rice in water for at least 2 hours or preferably overnight to enhance the texture.
2. Cook the Rice: Drain the soaked rice and add it to a steamer lined with cheesecloth or a lightly greased steaming basket.
Steam the rice for about 20-25 minutes until fully cooked and soft.
3. Prepare the Mixture: Once cooked, transfer the rice to a mixing bowl and add the sugar, salt, sesame oil, and vanilla extract if using.
Mix thoroughly until the sugar completely dissolves and the mixture becomes sticky.
4. Incorporate the Nuts and Coconut: Fold in the finely chopped nuts and shredded coconut (if using) into the rice mixture, ensuring even distribution.
5. Shape the Bites: Wet your hands to prevent sticking and take a small portion of the mixture.
Roll it into bite-sized balls or flatten it into small squares, depending on your preference.
6. Cool and Set: Place the shaped sweet bites onto a parchment-lined tray and let them cool at room temperature for about one hour.
Once set, you can enjoy them right away or refrigerate them for later consumption.
Variations and Tips:
- Flavors: Experiment with flavoring by adding a bit of matcha powder or cocoa powder to the rice mixture to create different tastes and colors.
- Toppings: Drizzle with honey or maple syrup before serving for an added touch of sweetness.
- Presentation: Serve your sweet bites on a decorative platter, garnished with fresh fruits or edible flowers for an elegant touch.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to a week; they can also be frozen for longer preservation.
Italian Red Rice Tiramisu
Italian Red Rice Tiramisu is a delightful twist on the classic Italian dessert, incorporating the nutty flavor and chewy texture of red rice.
This dish is perfect for those looking to impress guests at summer gatherings or simply enjoy a unique and healthy dessert. With a prep time of about 30 minutes, plus chilling time, it’s a manageable yet sophisticated treat to serve after a meal.
Ingredients:
- 1 cup cooked Italian red rice
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup brewed espresso or strong coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- Cocoa powder for dusting
- Dark chocolate shavings for garnish
- Ladyfinger cookies (savoiardi) – about 12-15 pieces
Cooking Steps:
1. In a large mixing bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and creamy.
Be sure to whip the cream until it forms soft peaks before folding in the mascarpone for a light texture.
2. In another shallow bowl, combine the cooled espresso with the coffee liqueur, if using.
Dip each ladyfinger briefly into the coffee mixture, ensuring they are soaked but not soggy.
3. In a large serving dish or individual cups, layer the soaked ladyfingers across the bottom.
Next, spread a layer of the mascarpone mixture over the ladyfingers, followed by a layer of the cooked red rice.
4. Repeat the layering process until all ingredients are used, finishing with the mascarpone mixture on top.
5. Cover and refrigerate the tiramisu for at least 4 hours or, for best results, overnight.
This allows the flavors to meld and the texture to set.
6. Just before serving, dust the top with cocoa powder and add dark chocolate shavings for garnish.
Variations and Tips:
- For a fruity twist, consider adding layers of fresh berries between the mascarpone and rice layers.
- Feel free to replace the coffee liqueur with a fruit liqueur for a different flavor profile.
- If you prefer a caffeine-free option, use decaffeinated coffee instead.
- Serve with a dollop of whipped cream or a scoop of vanilla gelato for extra indulgence.
Enjoy your Italian Red Rice Tiramisu as an invigorating summer dessert that will surprise and delight!
Vietnamese Red Rice Dessert Soup
Vietnamese Red Rice Dessert Soup, also known as “Chè gạo đỏ,” is a delightful and nourishing dish that beautifully combines the nutty flavor of red rice with sweet coconut milk. It is an excellent choice for those seeking a unique dessert that is both satisfying and invigorating, perfect for hot summer days or as a special treat for family gatherings.
The preparation time for this delightful dish is approximately 30 minutes, making it accessible for both experienced cooks and novice kitchen enthusiasts.
Ingredients:
- 1 cup Vietnamese red rice
- 4 cups water
- 1 cup coconut milk
- 1/2 cup sugar (adjust to taste)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional)
- Fresh fruit or toppings of choice (e.g., mango, jackfruit, or grated coconut) for serving
Cooking Steps:
- Rinse the red rice thoroughly under cold water until the water runs clear, removing any excess starch. Soak the rice in water for at least 1 hour before cooking for better texture.
- In a pot, combine the soaked red rice with 4 cups of fresh water. Bring to a boil over medium-high heat.
- Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice is tender and the water is mostly absorbed. Stir occasionally to prevent sticking.
- Once the rice is cooked, add the coconut milk, sugar, salt, and vanilla extract (if using) to the pot. Stir well to combine and let it simmer for an additional 5-10 minutes, allowing the flavors to meld together. You may adjust the sweetness to your preference.
- Once thickened to your desired consistency, remove from heat and allow the soup to cool slightly. The dessert can be served warm or chilled.
- Serve in bowls, topped with fresh fruits or grated coconut as desired.
Variations and Tips:
- For a richer flavor, try using full-fat coconut milk or a mix of coconut cream and milk.
- You may also spice it up with pandan leaves or a touch of ginger for an extra layer of taste.
- If you prefer a thinner soup, you can add more water or coconut milk to adjust the consistency.
- This dessert is very versatile; feel free to experiment with different toppings such as toasted sesame seeds, nuts, or a drizzle of sweetened condensed milk.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat or serve cold.
Moroccan Red Rice and Almond Pastry
Moroccan Red Rice and Almond Pastry is a delightful dessert that marries the nutty flavors of roasted almonds with the exotic aromatic spices of Morocco, all wrapped in a charming pastry. This dish is perfect for impressing guests at a summer gathering or enjoying during a special celebration.
With a preparation time of about 30 minutes and an additional baking time of 25 minutes, this treat is both quick to prepare and guaranteed to impress with its intricate flavors and beautiful presentation.
Ingredients
- 1 cup Moroccan red rice
- 1 ziplock bag of blanched almonds (about 1 cup)
- 1/2 cup sugar
- 1/4 cup honey
- 1 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/2 tsp vanilla extract
- 1/4 cup unsalted butter, melted
- 1 package of phyllo dough (about 20 sheets)
- 1/2 cup powdered sugar (for dusting)
- Zest of 1 orange (optional)
- 1/2 cup water
Cooking Steps
1. Cook the rice: Rinse the Moroccan red rice under cold water until the water runs clear. In a saucepan, add the rice with 2 cups of water. Bring to a boil, then cover and simmer for about 20 minutes or until the water is absorbed and the rice is tender. Fluff with a fork and let it cool slightly.
2. Prepare the filling****: In a food processor, add the blanched almonds and pulse until finely ground. Combine the ground almonds with the cooked rice, sugar, honey, cinnamon, cardamom, vanilla extract, and orange zest (if using) in a mixing bowl. Mix until thoroughly combined.
3. Assemble the pastry: Preheat the oven to 375°F (190°C). Take a sheet of phyllo dough and brush it lightly with melted butter. Layer another sheet on top, and repeat this process until you have a stack of three sheets.
Place a generous amount of the almond and rice filling on one end and fold the sides in before rolling the phyllo tightly into a log shape. Place the log seam-side down on a greased baking sheet.
4. Bake: Repeat the layering and filling process until all the filling is used, placing the logs neatly on the baking sheet. Brush the tops with the remaining melted butter. Bake for about 25 minutes or until the pastries are golden brown.
5. Dust and serve: Once baked, remove from the oven and let cool slightly before dusting with powdered sugar. Serve warm or at room temperature.
Variations and Tips
- For a twist, consider adding a handful of dried fruits such as chopped apricots or raisins to the filling for added texture and flavor.
- Substitute some of the almonds with walnuts or pistachios for a different nutty profile.
- Confirm that your phyllo dough stays covered with a damp cloth while you work to prevent it from drying out.
- To enhance the flavor, serve the pastries with a side of honey or a drizzle of orange blossom water syrup.
Enjoy your Moroccan Red Rice and Almond Pastry as a delightful end to any summer meal!
Southern Red Rice and Berry Crisp
Southern Red Rice and Berry Crisp is a delightful dessert that combines the nutty flavor of red rice with the sweetness of seasonal berries, offering a unique twist on classic dessert themes. This dish is perfect for summer gatherings, picnics, or a cozy evening at home. With a preparation time of about 30 minutes and a baking time of 25 minutes, it’s a simple yet delicious way to showcase fresh summer ingredients.
Ingredients:
- 1 cup uncooked red rice
- 2 cups water
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- Pinch of salt
Cooking Instructions:
- Begin by rinsing the red rice under cold water to remove any excess starch. In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat and simmer, covered, for about 30 minutes or until the rice is tender and water is absorbed. Remove from heat and set aside to cool.
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the mixed berries, brown sugar, granulated sugar, vanilla extract, cinnamon, and nutmeg. Gently toss until the berries are well coated. Layer the berry mixture evenly in a greased 9×9 inch baking dish.
- In another bowl, mix the cooked red rice, rolled oats, flour, melted butter, and a pinch of salt. Stir until the mixture is crumbly and well combined.
- Spread the red rice and oat mixture over the top of the berries, ensuring an even layer.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the berries are bubbling.
- Remove from the oven and let it cool for a few minutes before serving. This dessert is best enjoyed warm, possibly with a scoop of vanilla ice cream.
Variations and Tips:
- Feel free to use any combination of berries based on what’s in season; peaches and cherries also work wonderfully.
- To enhance flavor, consider adding a splash of lemon juice or zest to the berry mixture.
- For a crunchier topping, replace half of the rolled oats with chopped nuts like walnuts or pecans.
- This dessert can be made ahead of time and reheated before serving.
- Store any leftovers in an airtight container in the refrigerator for up to three days.
