Summary

Ingredients

• 125 g rice puddin
• 500 ml milk
• sugar
• 500 g strawberries
• 100 g ladyfiners
• 2 cl liqueur, e.g. Contreau, Amaretto, Apricot Brandy or apple or orange juice
• 1 sachet preserving sugar for strawberry sauce, approx. 84 g
• 200 g cream

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Instructions

1. Ideally, prepare the rice pudding with the milk the day before according to the instructions on the packet and let it cool down. Stir occasionally and, if necessary, add a little milk to get a creamy consistency. Sweeten to taste.
2. Wash the strawberries with the stalk, pat dry with kitchen paper, cut away the stalk and quarter.
3. Line a large square dessert bowl or casserole dish with ladyfingers and soak them with the liqueur or juice.
4. Process 250 g of the strawberries with the preserving sugar to make strawberry sauce according to the instructions on the packet. I don`t like it that sweet, so I don`t use the whole pack of preserving sugar. Possibly set aside 2 cl sauce for decoration. Spread the sauce on the ladyfingers. Add the remaining quartered strawberries to the sauce.
5. Whip the cream very stiff with a little sugar and fold into the cold rice pudding. Spread the rice pudding on the strawberries.
6. Let it steep in the refrigerator for at least 2 hours. If necessary, decorate with the remaining strawberry sauce.