Buy all ingredients right below the recipe
Ingredients
- 250 g pre-cooked rice
- 2 pcs vanilla sugar
- 1000 ml cow's milk
- 125 g butter
- 150 g sour cream
- 120 g raspberries
- 1 pc mint
Instructions
- 1Place the rice in a pot and add the milk and butter. Bring to a boil over medium heat, stirring continuously. Reduce heat to low and stir the rice constantly for 16 minutes.
- 2Then add the vanilla sugar and sour cream, mix and leave on the heat for another 4 minutes. Then remove from heat and stir for another 2 minutes.
- 3Set aside 12 raspberries and mash the remaining raspberries in a bowl with a fork. The rice pudding is served decorated with the mashed and fragrant raspberries and mint leaves.
- 4The total cooking time is at least 20 minutes, and the rice pudding should be semi-liquid after being removed from the heat. The rice will continue to thicken as it cools. For this dish, it is ideal to use rice cooked the day before.
