Rice pudding snack with raspberries

Raspberry rice pudding

The perfect snack between meals is served in pretty glasses and wake-up or yogurt can be wonderfully varied with seasonal fruits.

500 ml milk, possibly more , 250 ml coconut milk , 1 pinch salt , 1 / 2 vanilla bean , 150 g rice pudding , 1 tablespoon butter , 50 g sugar , 150 g (frozen) raspberries , 2 tablespoons sugar

Step 1

Milk, coconut milk, salt and vanilla bean and scraped into a large pot, bring to a boil. Dairy Add rice and simmer at low to medium heat for about 25 minutes, stirring occasionally, so that no rice is firmly on the ground.

Step 2

Meanwhile, the (frozen) raspberries with sugar and 3 or 4 tablespoons water in a saucepan and cook over low heat for a compote, sweeten if necessary. Remove from heat.

Step 3

After 20 minutes remove the vanilla bean from the rice, butter admit, season with sugar and to the desired bite ready to simmer. The rice should have absorbed too much liquid, just pour some milk or coconut milk. Because the rice is still firm even when cooled, use milk and coconut milk in doubt, generous, the rice should be creamy flowing from the spoon. (Who is not afraid of the calories and it may be extra creamy, which can add to the cooled milk rice a little whipped cream.)

Step 4

Using a funnel fill jam into prepared jars yogurt, pour a little raspberry jam and allow to cool briefly. Cover with cling film and kitchen string. The lovely desserts in the fridge for a few days are lasting.