Raspberry – Rice Pudding
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 50 g rice (short rain rice or rice puddin)
- 150 ml milk
- 25 g suar
- 15 g butter
- 1 pinch (s) salt
- 100 g raspberries, fresh or frozen
- 0.5 ½ pack vanilla sugar
- 50 g yourt, vanilla flavor
- 1 tablespoon lime juice
- 0.5 teaspoon ½ lime zest, grated
- possibly sugar, for sweetening
- some mint, for garnish
Print Recipe
Pin Recipe Instructions
- Swing out a saucepan with cold water. Add rice, milk, sugar, butter and salt to the saucepan and bring to the boil, stirring occasionally. Switch back immediately, cover and simmer over low heat for approx. 25 - 30 minutes. Stir it from time to time so that nothing burns.
- In the meantime, let the raspberries thaw, select the fresh ones and mix with the vanilla sugar.
- Mix the slightly cooled rice pudding with the yogurt, lime juice and lime zest. Now layer the rice pudding alternately with the raspberries in glasses, top with berries and garnish with mint leaves.
- This dessert tastes both cold and warm.
- Tip:
- Instead of raspberries, try other fruits such as mangoes. Replace the vanilla yogurt with coconut yogurt.
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