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RICE
- 250 g cooked rice
- 1 l milk
- 125 g butter
- 2 vanilla sugars
- 150 g cream (min. 31%)
INGREDIENTS FOR SERVING
- 120 g fresh raspberries
- mint leaves for garnish
INSTRUCTIONS
- 1Place the rice in a saucepan, pour in the milk, and add the butter. Bring to a boil over medium heat, stirring constantly. Reduce the heat to minimum and cook the rice for 16 minutes, stirring constantly.
- 2Then add the vanilla sugars and cream, mix, and cook for another 4 minutes. Remove from heat and stir for another 2 minutes.
- 3Cut 12 raspberries in half and mash the rest in a bowl with a fork. Serve the rice with mashed and halved raspberries and mint leaves.
Tip
The total cooking time should be at least 20 minutes, and the rice pudding should be semi-liquid after removing it from the heat. It will thicken further as it cools.
Leftover cooked rice from the previous day is ideal for this dish.
Roman Vaněk
With Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef