Creamy rice pudding with homemade jam

Ingredients for 6 servings:

• 1.2 liters of milk (whole milk)
• 200 g rice pudding
• 2 tsp vanilla sugar
• 1 kg strawberries
• 150 g sugar (caster sugar)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

delicious

To make the jam, first hull the strawberries and place them in a wide, stainless steel pan, then add the sugar. Mash the strawberries by hand until the flesh is exposed—the mixture should now resemble jam. All the sugar should dissolve in the juice of the crushed fruit before the pan is placed on the stovetop and heated. The mixture should simmer for about 20-30 minutes over medium heat. Skim the foam from the jam every five minutes. Don’t worry if the jam still seems a bit runny—it needs to be so that it blends nicely with the rice pudding later. Set the pan aside—a beautiful, perfect strawberry jam is ready. Meanwhile, combine the rice pudding with the whole milk and vanilla sugar in a tall saucepan. Simmer the mixture with the lid on for half an hour. Stir the mixture frequently until the rice pudding is thick, creamy, and moist. If it’s a bit too thick, thin it with a little milk. The rice pudding can be eaten warm or cold – with the jam.