Raspberry rice pudding

Ingredients for 2 servings:

• 50 g rice (short grain rice or rice pudding)
• 150 ml milk
• 25 g sugar
• 15 g butter
• 1 pinch of salt
• 100 g raspberries, fresh or frozen
• ½ packet of vanilla sugar
• 50 g yogurt, vanilla flavor
• 1 tbsp lime juice
• ½ tsp lime zest, grated
• possibly sugar, for sweetening
• some mint, for garnishing

Instructions

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

Light and fruity layered dish in a glass – ideal as a party dessert

Swirl out cold water in a pan. Add the rice, milk, sugar, butter, and salt and bring to a boil, stirring occasionally. Immediately reduce the heat to low, cover, and simmer for 25-30 minutes, stirring occasionally to prevent burning. In the meantime, thaw the raspberries, sort the fresh ones, and mix them with the vanilla sugar. Mix the slightly cooled rice pudding with the yogurt, lime juice, and lime zest. Now layer the rice pudding and raspberries alternately in glasses, top with berries, and garnish with mint leaves. This dessert tastes great hot or cold. Tip: Try using other fruits instead of raspberries, such as mango. Replace the vanilla yogurt with coconut yogurt.