Rice pudding with blueberry sauce

Ingredients for 2 servings:

• 125 g rice pudding
• 500 ml milk
• 1 pinch of salt
• 10 g sugar
• 150 g blueberries, frozen
• 1 tsp cinnamon
• ½ tsp cardamom powder
• 20 g honey
• 1 handful of blueberries, fresh
• ½ organic lemon(s), zest
• 1 tsp lemon juice

Instructions

Working time approx. 40 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Bring the milk to a boil in a saucepan, add a pinch of salt, some lemon zest, and the rice pudding. Simmer the rice pudding for 30 minutes over low heat, stirring occasionally. When the rice pudding is ready, stir in the sugar and let it stand on the warm stovetop, covered with a wet tea towel, for 5 minutes. Meanwhile, thaw the frozen blueberries in a bowl over low heat and stir in the cardamom, lemon juice, cinnamon, and honey. When the blueberry sauce is boiling, pour the contents into a bowl or jar. Mash the berries with a pestle and mortar, or purée them with a blender. Ladle the rice pudding into jars or bowls and cover with the sauce. Garnish with the fresh blueberries and sprinkle with a little cinnamon. Tip: The sauce also works well as a topping for vanilla ice cream, semolina pudding, and rice pudding cakes.