No-Cook Black Rice & Strawberry Mousse: A Creamy Dream
35 minutes
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About No-Cook Black Rice & Strawberry Mousse: A Creamy Dream
Prepare to be amazed by the unexpected harmony of nutty black rice and vibrant strawberries in this No-Cook Black Rice & Strawberry Mousse. This unique dessert offers a creamy, melt-in-your-mouth experience that's both surprisingly light and incredibly elegant.The secret lies in a gelatin-free preparation, resulting in an airy mousse that's as simple to whip up as it is delightful. Fresh strawberries lend their sweetness, perfectly complementing the deep, earthy notes of the black rice.Whether you're celebrating a special occasion or simply treating yourself, this easy recipe is guaranteed to tantalize your taste buds and leave you wanting more.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Black Rice Base
- 1 cup Rice black
- Water as needed
- 1/4 cup Milk
- 1/4 cup Sweetened Milk condensed
For the Strawberry Sauce
- 11 Strawberries chopped
- 1 Tbsp Sugar
For the Mousse
- 1/2 cup Heavy Cream
For the Garnish
- 1 1/2 Strawberries sliced
Instructions
- Cook the black rice. In a pressure cooker, combine the black rice and water. Pressure cook for 5-6 whistles, or until the rice is tender.
- Make the strawberry sauce. In a saucepan, combine the chopped strawberries and sugar. Cook over medium heat until the sugar dissolves and the strawberries soften into a sauce. Set aside to cool.
- Combine the cooked rice, milk, and condensed milk in the pressure cooker. Cook over medium heat until the mixture thickens slightly, creating a creamy base.
- Blend the rice mixture, strawberry sauce, and heavy cream until completely smooth. This creates the airy mousse texture.
- Pour the mousse into individual serving glasses. Refrigerate for at least 30 minutes to allow the mousse to set and chill.
- Garnish with sliced strawberries before serving. Enjoy the chilled, elegant dessert.
Recipe Notes
Good To Know
- For an extra nutty flavor, toast the black rice lightly in a dry pan before cooking it; this enhances its aroma and adds depth to the mousse.
- If you'd like a layered effect, puree some strawberries separately and spoon a thin layer between two mousse layers in serving glasses, topping with fresh sliced strawberries for an elegant presentation.
- For a vegan version, swap out the condensed milk and cream for coconut condensed milk and coconut cream, and use a plant-based milk such as almond or oat.
Expert Tips
- For a richer flavor, use full-fat coconut milk and cream if making the vegan version.
- Adjust the sweetness of the mousse by adding more or less condensed milk to your preference.
- If using frozen strawberries, ensure they are fully thawed and drained before blending to prevent a watery mousse.
Storage Instructions
- This mousse sets best when chilled for at least four hours. For a firmer texture, prepare it a day ahead and store, covered, in the refrigerator.
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Recipe Nutrition
Calories: 80kcalCarbohydrates: 18gProtein: 2gCholesterol: 1mgSugar: 9g
Akum Raj Jamir
Articles: 153
3 Comments
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I’m excited to try this recipe!
This looks fantastic! Appreciate the share.
Looks so yummy! Excited to make it.