Imperial rice with fruits

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Bring the milk, salt and lemon peel to the boil. Sprinkle in rice while stirring. Cover the rice and let it swell at low heat for 35-40 minutes, stirring frequently. Stir in sugar and vanillin sugar. Let it cool down, stirring from time to time

2. 2

   Drain the apricots (use the juice for other purposes) and cut into thin slices. Wash, clean and halve or quarter the strawberries

3. 3

   Whip the cream until stiff. Remove lemon zest from the rice pudding. Fold in the cream, except for something to decorate. Alternate with the fruit in

4. 4

   Layer dessert glasses. Sprinkle with pistachios. Decorate with cream tuffs and possibly balm

5. 5

   The rice pudding also tastes great with 2-3 tablespoons of coconut flakes. It is best to put it straight into the hot milk with the rice

6. 6

   then the aroma can develop well

Nutrition Facts

KCAL
350 kcal

CARBS
38 g

FATS
18 g

PROTEINS
7 g