Summary

Ingredients

• 25 g butter
• 200 ml water
• 120 g rice puddin
• 600 ml milk
• 1 pinch (s) salt
• 1 packet vanilla sugar
• 2 banana (s)
• 250 g strawberries, fresh

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Instructions

1. Melt the butter in a saucepan. Add 120 ml of water, bring to the boil and pour in the rice. Let it cook for about 5 minutes. Pour in the milk and cook for another 20 minutes. Add the salt and vanilla sugar. Mash the bananas (amount to taste) with a fork and stir into the rice.
2. Puree the strawberries in a blender and serve as a sauce.
3. The rice doesn`t need sugar as the bananas are sweet enough. Fully / overripe bananas are also suitable for use as leftovers. Maybe add some sugar to the sauce if the berries are too sour, but I`ve never needed sugar there.
4. Incidentally, for lack of short grain rice, I already made the whole thing with long grain rice and it tasted just as good.