Pudding rice with pink sauce

Name: Pudding rice with pink sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g Raspberries (fresh or frozen); 1 l Milk; 7-10 Tbsp Salt; 5 TABLESPOONS Sugar; 1 package Vanillin sugar; 125 g Rice Pudding; 1 pck. Sauce powder "Vanilla"

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g Raspberries (fresh or frozen)
1 l Milk
7-10 Tbsp Salt
5 TABLESPOONS Sugar
1 package Vanillin sugar
125 g Rice Pudding
1 pck. Sauce powder "Vanilla"

Directions

1
Defrost the raspberries if necessary. Bring 900 ml milk, 1 pinch of salt, 2 tablespoons sugar and vanillin sugar to the boil. Sprinkle in rice pudding. Let it swell at low heat for about 30 minutes, stirring from time to time.
2
In the meantime, select fresh raspberries and wash briefly if necessary. Puree raspberries and 1 tablespoon sugar. If necessary, pass through a fine sieve.
3
Stir the sauce powder, 2 tablespoons of sugar and 100 ml of milk until smooth. Stir into the rice pudding. Bring to the boil, simmer for 1-2 minutes while stirring. Serve lukewarm or cold with raspberry sauce and bib.