Summary

Ingredients

• 0.5 ½ vanilla pod (s)
• 125 g rice puddin
• 500 ml milk
• 1 pinch (s) salt
• 200 g blueberries, frozen
• 5 tablespoon sugar
• 1 tablespoon lemon juice
• 150 ml whipped cream
• some lemon balm

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Instructions

1. Cut the vanilla pod lengthways and scrape out the pulp with the back of the knife. Put the pulp and pod with milk, rice pudding and a pinch of salt in a saucepan and bring to the boil while stirring. Cover and cook over the lowest heat for about 25 minutes, stirring occasionally.
2. In the meantime, put the blueberries in a bowl with 1 tablespoon of sugar and the tablespoon of lemon juice and allow to thaw.
3. Remove the vanilla pod from the rice pudding, stir in the remaining sugar, pour into a bowl and let cool completely at room temperature.
4. Whip the whipped cream until stiff and fold into the rice pudding. Briefly stir the blueberries and alternately fill dessert glasses with the rice pudding.
5. Serve garnished with a little lemon balm.