Creamy vanilla rice with berries

Name: Creamy vanilla rice with berries
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 1/2 Vanilla pod; 1/2 l Milk; 100 g Rice Pudding; 3-4 Tbsp Sugar; 2-3 TABLESPOONS flaked almonds; 300 g Raspberries; 150 g red currants; 250 g Blueberries; 150 g Whipped cream; 7-10 Tbsp Mint

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

1/2 Vanilla pod
1/2 l Milk
100 g Rice Pudding
3-4 Tbsp Sugar
2-3 TABLESPOONS flaked almonds
300 g Raspberries
150 g red currants
250 g Blueberries
150 g Whipped cream
7-10 Tbsp Mint

Directions

1
Cut the vanilla pod lengthwise and scrape out the pulp with a sharp knife. Bring both to the boil with milk in a tall pot. Stir in rice and 2 tablespoons of sugar. Simmer covered at low heat for 35-40 minutes. Stir from time to time. Let the rice cool down. Remove pod
2
Roast the almonds in a pan without fat until golden brown. Sort and wash the berries. Puree half of the raspberries and pass through a sieve if necessary. Fold in the remaining fruit and season with 1-2 tbsp. sugar
3
Whip the cream until stiff. Add the almonds, except some for decoration, and the cream to the rice. Fill into small bowls, spread berries on top. Decorate with remaining almonds and mint