Pineapple rice pudding with poppy seed butter

Ingredients for 2 servings:

• 500 ml milk
• 1 pinch of salt
• 3 tbsp sugar
• some lemon peel, grated
• 125 g rice pudding (short grain rice)
• 1 small can of pineapple, cut into pieces
• 100 ml pineapple juice (can)
• 1 tbsp vanilla pudding powder
• 40 g butter
• 1 tbsp sugar
• 3 tbsp poppy seeds, ground
• some cinnamon powder, for dusting

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

with a light vanilla flavor

Place the pineapple in a sieve and drain well, reserving the juice! For the rice pudding, place the milk, salt, sugar, lemon zest, rice pudding, and pineapple pieces in a saucepan. Heat gently while stirring, then bring to a boil briefly. Then reduce the heat to low and let the rice swell for about 30 minutes, stirring occasionally. Then whisk the pineapple juice into the custard powder until smooth. Add to the rice in the pan and bring to a boil briefly. For the poppy seed butter, melt the butter. Add the sugar and poppy seeds, and mix everything well. Divide the rice pudding among plates, top with the poppy seed butter, and serve sprinkled with a little cinnamon powder.