Cream – Rice Pudding with Berry Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 lime (s), untreated
- 0.5 liter ½ milk
- 125 g rice puddin
- 200 ml cream
- 60 g suar
- 1 pinch (s) cinnamon
- 250 g berries, mixed, frozen
- 1 tablespoon water
Print Recipe
Pin Recipe Instructions
- Wash the lime under hot water, peel off the zest and chop finely. Squeeze out the lime and collect the juice.
- Bring the milk to a boil with a little more than half of the zest, add the rice pudding and stir well with a whisk. Then let the rice with the lid soak without heat. Then let it cool down.
- In the meantime, whip the cream and fold into the cooled rice pudding. Season with 30 g sugar and cinnamon.
- Briefly boil the berries with 30 g sugar and 1 tablespoon water until the berries are soft. Then strain through a sieve, season with the lime juice and let cool.
- Divide the rice pudding into bowls, pour the berry sauce over them and serve garnished with the remaining lime zest.
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