Rice Pudding with Strawberry and Rhubarb Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 ml milk, low-fat
- 3 drops butter-vanilla flavor
- 200 g rice puddin, dry
- Sweetener, liquid
- 4 rods rhubarb, cleaned
- 100 ml apple juice, without sugar
- 400 g strawberries, cleaned
Print Recipe
Pin Recipe Instructions
- Bring the milk with the vanilla aroma to the boil, stir in the rice pudding and let it swell over a low heat for about 30 minutes. Add sweetener to taste and allow to cool.
- Cut the rhubarb into small pieces and the strawberries into quarters. Cook the rhubarb pieces in apple juice for about 5 minutes. Fold in the strawberry quarters and add sweetener to taste.
- Serve the rice pudding with a lukewarm strawberry and rhubarb sauce.
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