Pomegranate and rose rice pudding dessert

Ingredients for 2 servings:

• 100 g short grain rice (rice pudding)
• 500 ml milk
• 1 pack of vanilla sugar, amount to taste
• 1 tsp lemon zest
• 1 tbsp rose water
• 1 drop of vanilla flavor, amount to taste
• ¼ tsp cinnamon
• 2 tbsp almonds, ground
• 1 large pomegranate

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 45 minutes

Bring the milk to a boil in a saucepan. Stir in the rice pudding, add the vanilla sugar, and simmer for 20 minutes. Stir regularly to prevent the milk from forming a skin or boiling over. Remove the rice pudding from the heat, cover, and let it steep for another 10 minutes. Add the lemon zest, rose water, vanilla extract, cinnamon, and almonds. The more almonds you add, the firmer the mixture will be. Mix everything together thoroughly, then transfer to bowls, let it cool slightly, and refrigerate for about 3 hours to set. In the meantime, open the pomegranate and remove the seeds. Sprinkle the pomegranate seeds onto the firmer rice pudding mixture.