Summary

Ingredients

• 250 g rice puddin
• salt
• 1 tablespoon sugar
• 2 cups cream
• 4 packs vanilla sugar
• 1 pack cream stabilizer
• 250 g raspberries
• 1 can / s apricot (s), (500 g weight)
• 2 sachets almond (s), cut into slivers
• 1 tablespoon butter

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Instructions

1. Cook the rice pudding with salt and a tablespoon of sugar.
2. Whip the cream with the cream stiffener and vanilla sugar until stiff. Fold the cream under the COLD rice pudding.
3. Layer the rice alternately with the fruits in a bowl.
4. Roast the almonds in the butter (possibly with sugar) and sprinkle on the rice dish.