Rice pudding with raspberries

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Bring milk, salt, 3 tablespoons of sugar and lemon zest to the boil. Add rice and bring to the boil. Let it swell for 40-45 minutes over low heat, stirring occasionally

2. 2

   Select the raspberries and wash them if necessary. Put some aside for decoration. Puree the raspberries and juice. Pass through a sieve if necessary. Season to taste with 1-2 tbsp. sugar

3. 3

   Pour rice pudding into 4 cold rinsed moulds (each containing approx. 150 ml) or 1 bowl. Leave to cool, chill for at least 1 hour

4. 4

   Turn out the rice pudding onto 4 dessert plates. Spread raspberry sauce over them. Decorate with remaining raspberries, possibly coconut chips and lemon balm

5. 5

   If you like rice pudding creamy, you can cook it with 600 ml milk. But it cannot be overthrown

Nutrition Facts

KCAL
160 kcal

CARBS
23 g

FATS
5 g

PROTEINS
5 g