Rice pudding with raspberry sauce

Name: Rice pudding with raspberry sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 300 g frozen raspberries; 1,25 l cold milk; 150 g Rice Pudding; 7-10 Tbsp Salt; 5 TABLESPOONS Sugar; 1 package Vanillin sugar; 1 package Sauce powder "Vanilla flavor

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

300 g frozen raspberries
1,25 l cold milk
150 g Rice Pudding
7-10 Tbsp Salt
5 TABLESPOONS Sugar
1 package Vanillin sugar
1 package Sauce powder "Vanilla flavor

Directions

1
Defrost the raspberries. Bring the milk to the boil to about 100 ml. Add rice, 1 pinch of salt, 2 tablespoons of sugar and vanillin sugar. Let it swell at low heat, stirring occasionally, covered, for about 30 minutes. In the meantime, finely puree the raspberries and 1 tablespoon of sugar, if necessary, pass through a sieve.
2
Mix vanilla sauce powder and 2 tablespoons of sugar, stir with 100 ml milk until smooth and stir into the rice pudding. Bring to the boil and simmer briefly. Remove from the heat, allow to cool slightly, stirring occasionally. Serve rice pudding with raspberry sauce
3
10 minutes waiting time