Rice pudding with blueberry compote

Ingredients for 2 servings:

• ½ vanilla pod(s)
• 125 g rice pudding
• 500 ml milk
• 1 pinch of salt
• 200 g blueberries, frozen
• 5 tbsp sugar
• 1 tbsp lemon juice
• 150 ml whipped cream
• some lemon balm

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Layered dessert – whipped cream makes it extra creamy

Split the vanilla pod lengthwise and scrape out the seeds with the back of a knife. Place the seeds and pod in a saucepan with the milk, rice pudding, and a pinch of salt; bring to a boil while stirring. Cover and simmer over very low heat for about 25 minutes, stirring occasionally. In the meantime, place the blueberries in a bowl with 1 tablespoon of sugar and the tablespoon of lemon juice; allow to thaw. Remove the vanilla pod from the rice pudding, stir in the remaining sugar, transfer to a bowl, and allow to cool completely at room temperature. Whip the cream until stiff peaks and fold into the rice pudding. Briefly stir the blueberries and serve alternately with the rice pudding in dessert glasses. Garnish with a little lemon balm to serve.