Creamy rice pudding

Ingredients

Directions

1. 1

   Scratch the vanilla pod lengthwise, scrape out the pulp. Boil up the milk. Add rice, vanilla pulp and vanilla pod to the milk and cook over low heat for about 40 minutes. Carefully! Do not let it burn. Finally, stir in the sugar and let it cool down. Roast the flaked almonds in a pan without fat until light brown and, except for a little bit for decoration, add them loosely to the rice.

2. 2

   Wash and sort the fruit. Heat 200 g raspberries briefly and pass through a sieve. Swivel the rest of the prepared fruits in it. Whip the cream until stiff, fold into the rice. Fill the rice into small bowls and arrange the fruits in the sauce on top. Serve decorated with the rest almond flakes and mint