Rice pudding – sushi with raspberries in a nut coating

Ingredients for 1 servings:

• 250 g rice (sushi rice)
• 100 ml milk
• 250 ml water
• 4 tbsp honey
• 100 g peanuts, unsalted, finely chopped
• 100 g raspberries
• n. B. Powdered sugar for sprinkling
• n. B. Compote of your choice

Instructions

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

enough for 12 pieces

Wash the rice with cold water. Then place it in a pot with the milk and water and bring to a boil for about 20 minutes. Then cover and let it swell for about 15 minutes. Sweeten the rice with honey and divide it into 2 portions. Cover a sushi mat with plastic wrap. Sprinkle half of the chopped peanuts over about two-thirds of the surface. Spread a finger-thick portion of rice on it, press firmly, and make a hollow lengthwise in the middle. Place half of the raspberries in the rice. Using the mat, roll the rice into a tight roll. Make a second roll with the remaining rice, peanuts, and raspberries. Wrap the rolls in plastic wrap and chill for about 2 hours. Cut each roll into 6 pieces (it works best if you leave the rice still in the plastic wrap, otherwise it will easily fall apart – remove the plastic wrap afterward). Sprinkle with powdered sugar and serve with compote.