Rice pudding with raspberries

Name: Rice pudding with raspberries
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 l Milk; 250 g Round grain rice; 7-10 Tbsp pulp of 1 vanilla pod; 100 g Sugar; 2 Eggs; 50 g Whipped cream; 2 TABLESPOONS demerara sugar; 50 g Butter; 400 g Raspberries; 2 TABLESPOONS Currant Jelly; 4 TABLESPOONS Cherry nectar; 7-10 Tbsp (Variants: lemon peel on fruits, mint for decoration)

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 l Milk
250 g Round grain rice
7-10 Tbsp pulp of 1 vanilla pod
100 g Sugar
2 Eggs
50 g Whipped cream
2 TABLESPOONS demerara sugar
50 g Butter
400 g Raspberries
2 TABLESPOONS Currant Jelly
4 TABLESPOONS Cherry nectar
7-10 Tbsp (Variants: lemon peel on fruits, mint for decoration)

Directions

1
Bring the milk briefly to the boil. Cook rice pudding and vanilla pulp in it at low heat for about 45 minutes. Stir in sugar. Separate the eggs. Beat egg whites until stiff. Whisk egg yolk and cream and stir into the rice pudding.
2
Fold in the beaten egg white. Distribute portion by portion in casserole dishes. Sprinkle with brown sugar and spread butter in flakes. In the vo
3
Serve sprinkled with raspberries. Warm the jelly, add cherry nectar and serve.