I think it's no secret that I love rice pudding. I like the classic version with cinnamon that reminds me of my childhood, but also more exotic versions such as coconut milk rice pudding with mango or even saffron rice pudding with blueberries and chocolate. When I discovered the recipe in the October issue of Servus, I had to try it. It is tasty, so today I share the recipe with you
Ingredients for 4 servings:
Ingredients for 4 servings:
140
g rice
500
ml milk
60
g sugar
125
blueberries
1
pinch saffron
1
pinch of salt
dark
chocolate
How do we proceed:
Simmer rice together with the milk, sugar and a pinch of salt in a saucepan over medium heat until the rice has completely absorbed the milk. Stir from time to time.
Remove from heat and add saffron and blueberries, mix, cover with a lid and let steep for 10 minutes.
Do you also like rice pudding? Do you like the classical variants or the exotic ones?
No comments