Buy all ingredients right below the recipe
Ingredients
- 250 g round grain rice (pudding rice)
- 1 l whole milk
- 125 g butter
- 2 packets vanilla sugar
- 150 ml whipping cream
- 120 g fresh raspberries
- a few leaves fresh mint
Method
- 1Place the rice, milk, and butter in a pot. Bring to a boil over medium heat, stirring constantly.
- 2Reduce heat to a minimum and let the rice simmer gently for about 16 minutes, stirring occasionally.
- 3Then stir in the vanilla sugar and whipping cream. Simmer for another 4 minutes until the desired creaminess is achieved. Remove the pot from the heat and let it rest for another 2 minutes.
- 4Set aside some raspberries for decoration, lightly mash the remaining berries in a bowl with a fork. Serve the rice pudding in bowls, garnish with the mashed and whole raspberries, and mint leaves.
