Pudding rice with pink sauce

Ingredients

Directions

1. 1

   Defrost the raspberries if necessary. Bring 900 ml milk, 1 pinch of salt, 2 tablespoons sugar and vanillin sugar to the boil. Sprinkle in rice pudding. Let it swell at low heat for about 30 minutes, stirring from time to time.

2. 2

   In the meantime, select fresh raspberries and wash briefly if necessary. Puree raspberries and 1 tablespoon sugar. If necessary, pass through a fine sieve.

3. 3

   Stir the sauce powder, 2 tablespoons of sugar and 100 ml of milk until smooth. Stir into the rice pudding. Bring to the boil, simmer for 1-2 minutes while stirring. Serve lukewarm or cold with raspberry sauce and bib.