Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 ml milk (3.5% fat content)
- 100 ml cooking cream (15% fat content)
- 1 vanilla pod, which the pulp
- 1 pinch (s) salt
- 150 g rice puddin
- 2 tablespoon lime juice, freshly squeezed
- 2 teaspoons elderflower syrup
- possibly sugar
- 50 g desiccated coconut, roasted fat-free in a coated pan
- 150 g blueberries, fresh
- some lime zest
- some mint leaves (orange mint)
Print Recipe
Pin Recipe Instructions
- Bring the milk to the boil with the cream, vanilla pulp and salt. Add the rice and let it swell over a low heat for approx. 20 minutes while stirring regularly. Season to taste with lime juice, elderflower syrup and possibly sugar. Fill into cereal bowls, sprinkle with desiccated coconut and garnish with blueberries, lime zest and mint.
- Tip: You can also add some plum compote on top.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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