Creamy rice pudding with red fruit jelly

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   For the groats, select the raspberries and wash briefly if necessary. Wash the currants, drain well and remove from the panicles with a fork. Wash the cherries, drain, remove the stalks and stone them.

2. 2

   Bring 200 ml of nectar to the boil in a pot.

3. 3

   In the meantime, stir 50 ml of nectar, 3 tablespoons of sugar, vanilla sugar and starch until smooth. Stir into the boiling nectar, bring to the boil and simmer for 1 minute while stirring. Add cherries, bring to the boil and simmer for another 2-3 minutes, stirring several times.

4. 4

   Stir in the raspberries and currants. If necessary, sweeten with sugar. Let the groats cool down.

5. 5

   For the rice pudding, bring milk and 1 pinch of salt to the boil in a saucepan. Add rice pudding and bring to the boil while stirring. Let it swell at low heat for about 30 minutes, stirring occasionally.

6. 6

   Stir in cream, butter and 2 tablespoons of sugar. Let the rice pudding cool down as desired. Serve cold or warm with the red fruit jelly.