Buy all ingredients right below the recipe
Ingredients
- 120 g fresh raspberries
- 250 g cooked rice
- 1 pc mint leaf for garnish
- 1000 ml milk
- 125 g butter
- 16 g vanilla sugar
- 150 g whipping cream min. 30%
Steps
- 1Place the rice in a pan, then add the milk and butter. Bring to a boil over medium heat, stirring constantly. Then reduce the heat to the lowest possible setting and continue to cook for another 16 minutes, stirring constantly.
- 2Add the vanilla sugar, mix with the whipping cream and cook for another 4 minutes, then remove from heat completely and continue stirring for another 2 minutes.
- 3Finely slice 12 raspberries, and mash the rest with a fork in a bowl. Serve the rice pudding with the mashed raspberries, raspberry slices, and mint leaves.
- 4The total cooking time should be at least 20 minutes. The rice pudding should be semi-liquid after you remove it from the heat. It will thicken further as it cools. Leftover cooked rice from the previous day can be perfectly used for rice pudding.
