Rice pudding (4)
Instructions
Cook the rice in milk for about 20 minutes over low heat.
Remove from heat and mix with a fork.
While the rice is cooking, dissolve the gelatine in water.
The cooked rice, add 2 tablespoons sugar, 1 tablespoon of vanilla and salt.
Combine the gelatin.
Allow to cool and mix with a fork.
Whip the cream and add the remaining sugar and vanilla.
When the rice is cold, but not too hard, add whipped cream.
Put into a mold, where you put on the bottom of the berries.
Before serving, allow to cool in the refrigerator for about 4 hours.
Ingredients and dosing for 4 persons
- 150 g of rice
- 50 cl of milk
- 1 envelope gelatin of for puddings
- 5 cl of water
- 3 tablespoons of sugar
- 1 tablespoon of vanilla
- 1 pinch of salt
- 25 cl of whipping cream
- 500 g of berries fresh (or frozen berries)