Rice pudding "Nefertiti"

Ingredients for 4 servings:

• 250 g rice pudding
• 1 liter of milk
• 2 packets of vanilla sugar
• 2 tbsp sugar
• 1 tbsp rose water
• 2 tbsp desiccated coconut
• 2 tbsp nuts or almonds, chopped
• 2 tbsp sugar
• ½ tsp cinnamon
• 1 tbsp butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

can be enjoyed cold or warm

Cook the rice pudding as directed on the package, using a liter of milk, vanilla sugar, and sugar. If the rice pudding is too thick, add a little more milk. Once the rice pudding is cooked and thick, stir in the rose water. Please do not use more than 1 tablespoon of rose water, as the flavor is very intense. Transfer the finished rice pudding to a shallow glass or ceramic dish, preferably a shallow one. Toast the coconut flakes and nuts or almonds in a pan without fat; do not overheat, or they will burn. Once toasted enough, add 1 tablespoon of butter at the end, let the mixture foam briefly, and remove from the heat. Stir in the sugar and cinnamon (if you don’t like cinnamon, you can of course omit it) and spread it evenly over the rice pudding. This rice pudding dessert can be eaten hot or cold; I served it in a large, shallow bowl, and portion bowls, attractively garnished with various fruits, are sure to be a hit.