Summary

Ingredients

• 60 g rice puddin
• 500 ml milk
• 2 teaspoons cane sugar
• 1 pinch (s) salt
• 0.5 teaspoon ½ cinnamon
• 0.5 teaspoon ½ cardamom, ground
• 1 packet vanilla sugar or vanilla pod
• 1 teaspoon rose water

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Instructions

1. Bring the milk to the boil together with the rice, sugar, vanilla sugar, salt, cinnamon and cardamom. Immediately reduce the heat to the lowest level.
2. Let it swell for about 90 minutes, stirring occasionally, until it has a soft, creamy consistency. If necessary, add a little more milk. Only add the rose water at the end.