Summer rice pudding with fruit

Ingredients for 4 servings:

• 250 g rice (short grain rice)
• 1 liter of milk
• 1 lemon(s) (organic)
• 2 packets of vanilla sugar
• 2 tbsp powdered sugar
• 200 g cream
• 500 g strawberries
• 100 g blueberries
• 2 kiwis
• possibly lemon balm, fresh

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

à la Rudi and Nina

Wash the lemon in hot water, dry it, and finely grate the zest. Squeeze out the juice. Bring the milk and grated lemon zest to a boil. Rinse the rice in a sieve with cold water, drain it, and add it to the boiling milk. Bring to a boil once and let it swell over very low heat for about 25 minutes, stirring occasionally. Add the 2 sachets of vanilla sugar. Meanwhile, wash the fruit (you can use other fruits if you like), trim them, drain them (peel the kiwis), and cut them into small pieces. Add lemon balm if desired (either chop it up or add it to the rice pudding later as a nice garnish). Mix the fruit with 3 tablespoons of lemon juice and the powdered sugar. Whip the cream until stiff and fold it into the rice, stirring constantly. Serve the rice pudding with the fruit and garnish with the lemon balm leaves, if desired.