Rice boats with fresh red fruits

Name: Rice boats with fresh red fruits
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12
Ingredients: Rice flour 2 cups; Sugar ½ cup; Vegetable oil 5 ½ tbsp; Eggs 2; Fine salt 1 pinch; Lemon peel (untreated) 1; Rice milk 2.1 cups; Egg yolks 6; Sugar ½ cup; Rice flour 0.7 cup; Vanilla bean 1; Agar agar ¾ tsp; Vegetable oil to taste; Strawberries 0.7 cup; Blueberries ¼ cup; Currants 1.1 oz; Mint to taste; Strawberry jam (for polishing) to taste

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330

Calories per serving

Gluten Free
Lactose Free
Vegetarian

Energy Kcal 330
Carbohydrates g 51.7
of which sugars g 23.6
Protein g 5.5
Fats g 11.2
of which saturated fat g 2.26
Fiber g 0.8
Cholesterol mg 168
Sodium mg 119

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Makes: 12 pieces
Cost: Low

PRESENTATION

Rice boats with fresh red fruits really bring a touch of Italian flair to your dessert table. Really, they do. This version uses a crisp, golden shell made from rice flour and seed oil—steering clear of the usual butter and wheat. So yeah, these rice boats are perfect for anyone avoiding lactose or gluten. Plus, they're still super enjoyable for everyone. Inside, there's a soft, moist custard made entirely with rice-based ingredients. It's tender and smooth, you know? Top them with fresh red fruits like strawberries, raspberries, or cherries to make the colors pop. And look, each bite gives a nice tangy kick. In Italy, when the weather heats up, people love desserts like this. So cool and bright. Not heavy or fussy at all.

And here's the thing: there's so much room to get creative with these fruit-filled rice boats. Some folks throw in hazelnuts or chocolate drops for an extra touch. Which is great if you enjoy a mix of crunchy and sweet. The beauty of this easy fruit rice recipe? Its adaptability. Swap in different toppings or mix-ins based on the season or your mood. Really, whatever you like. The base is always light, so you never feel weighed down. These boats show what a healthy rice dessert can be—fun, a bit different, and pretty simple to whip up for a group or just as a treat at home. Whether you load them with juicy berries or try other fruits, you get something that feels special but not complicated. Italian bakers love keeping things fresh and open to change. And this dish? It's a great example of that. The crispy shell paired with creamy filling and bright fruit on top offers a combination that’s really really just right for anyone craving sweets that are light, colorful, and full of flavor. So, whether you are serving these rice boats at a gathering or enjoying them solo, they bring a slice of Italian charm to your dessert repertoire.

INGREDIENTS

330

Calories per serving

Ingredients for the shortcrust pastry for 12 boats: Rice flour 2 cups (300 g); Sugar ½ cup (100 g); Vegetable oil 5 ½ tbsp (80 g); Eggs 2; Fine salt 1 pinch; Lemon peel 1 - (untreated)

for the custard: Rice milk 2.1 cups (500 ml); Egg yolks 6; Sugar ½ cup (120 g); Rice flour 0.7 cup (80 g); Vanilla bean 1; Agar agar ¾ tsp (3 g)

for brushing: Vegetable oil to taste

for decorating: Strawberries 0.7 cup (100 g); Blueberries ¼ cup (30 g); Currants 1.1 oz (30 g); Mint to taste; Strawberry jam to taste - (for polishing)

Preparation

How to prepare Rice boats with fresh red fruits

To make the rice boats with red fruits, first, proceed with preparing the shortcrust pastry by mixing the rice flour with the sugar 1. Then add the eggs 2, a pinch of salt, the grated zest of an untreated lemon, and finally the seed oil 3.

Quickly mix everything with your hands until you obtain a compact and fairly elastic dough 4. Form a dough ball, wrap it in plastic wrap 5, and let it rest in the fridge for about 30 minutes. Meanwhile, prepare the custard: separate the egg whites from the yolks and collect the latter in a large bowl 6.

Then add the sugar and the seeds of a vanilla bean to the bowl. Beat all the ingredients vigorously with a whisk 7 until you obtain a smooth cream. Then, heat the rice milk in a pan on the stove 8 and, once heated, incorporate it slowly into the egg mixture 9.

After mixing the mixture well 10, put it back on the stove 11 and add the agar-agar and rice flour 12.

Mix well with a spatula 13 and let the mixture thicken 14. Then transfer the cream to a bowl 15

and let it cool with a sheet of plastic wrap in contact 16. Meanwhile, prepare the boats by greasing the molds with seed oil using a brush 17. Now proceed with distributing the shortcrust in the molds, shaping it with your fingers 18.

At this point, you will need to proceed with the blind baking of the shortcrust: cut out parchment paper discs to the size of the molds and place them on the shortcrust 19, then add ceramic spheres or dried beans 20. This way, the shortcrust will bake without puffing up. Bake the tartlets for about 20 minutes at 350°F in a preheated static oven (alternatively, you can bake in a fan oven at 320°F for 10 minutes). Once baked, remove the ceramic spheres, then the parchment paper, and bake again for about two minutes to also brown the bottom of the boats. Wait a few minutes to let them cool before unmolding them. At this point, transfer the now-cold rice cream into a piping bag fitted with a star nozzle 21,

then decorate the tartlets with cream tufts 22 and the red fruits after washing and drying them 23. For a glossy touch and to prevent the strawberries from oxidizing, take some strawberry jam and strain it into a saucepan 24,

then slightly warm it up 25 and brush the strawberries well 26. Finish with fresh mint leaves and serve your rice boats with red fruits 27.

Storage

You can store the red fruit tartlets in the refrigerator for 1 or 2 days covered with plastic wrap.

If you have leftover rice custard, store it in the refrigerator covered with plastic wrap in contact for up to 12 hours.

It is not recommended to freeze the rice boats with red fruits.

For the translation of some texts, artificial intelligence tools may have been used.

Rice boats with fresh red fruits

PRESENTATION

INGREDIENTS

How to prepare Rice boats with fresh red fruits

Storage

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