John Myers
Ingredients for 4 servings:
- 125 g rice
- 700 ml milk
- 1 tbsp butter
- 1 pinch of salt
- 4 tbsp sugar
- 150 ml whipped cream
- 500 ml strawberries, mashed
- 5 sheets of gelatin
- 2 tbsp rum
- Sugar, to taste
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Melt the butter in a non-stick saucepan, briefly let the rice become translucent, pour in the milk, add the salt and bring to a boil, then simmer for about 30 minutes over low heat, stirring frequently. Add the sugar and allow to cool completely. Whip the cream until stiff peaks form and stir into the rice pudding. Half-fill dessert glasses or bowls with the rice pudding. Soak the gelatine, squeeze it out, then dissolve it in hot rum (do not boil) and stir it into the strawberry puree. Let stand for about 30 minutes. Pour the puree over the rice pudding and let the dessert stand for about 2 hours, then serve with butter biscuits, ladyfingers or similar.
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