Rice Pudding

50 g rice per person

100 ml milk

1/2 vanilla pod (including pulp)

1 pinch of salt

Caramel Sauce

100g sugar

30 ml of water

30g butter

60 ml whipped cream (cream)

frozen raspberries

None

I adore simple pleasures.

They are the last refuge of the complex. (OSCAR WILDE)

Zubereitung

1. Scribe the vanilla pod and scrape out the pulp with the back of the knife. Place vanilla pod and pulp, milk, a pinch of salt and rice in a saucepan and bring to a boil. Cook on low heat for about 20 minutes. Make sure to always keep stirring so the bottom doesn’t burn.

2. Mix the sugar and the water for the caramel sauce. Stir briefly to allow the sugar to dissolve. Heat slowly until a golden color develops for about 5 minutes. Stir again briefly and remove from heat. Now stir in the butter, careful, it might foam a bit. Then add the whipped cream to create a creamy consistency.

3. Serve with the frozen strawberries on  top.

Tip

I don’t add any sugar at all to the rice pudding, the caramel sauce brings enough sweetness. If you want your rice pudding without caramel but only with cinnamon and sugar, you should still cook the rice without sugar – it prevents the rice grains from getting soft. Add the sugar only after cooking.

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