Rice Pudding with Raspberries and Verbena

recette-mauve-pink

Ingredients:

  • 180 g of round or risotto rice,
  • 1 liter of coconut milk,
  • 1 vanilla pod,
  • 150 g raspberry,
  • 2 Tbsp raspberry syrup,
  • 100 g  icing sugar
  • some fresh verbena leaves.

Preparation:

  1.  Heat the milk in the pan. Add the vanilla.
  2. When milk starts shivering, add the raspberry syrup and the rice.
  3.  Cook over low heat for about 40 minutes, stirring occasionally with the lid slightly open so that the milk does not overflow.
  4.  When the rice is cooked, add the powdered sugar, fresh raspberries, mix well and cook for 5 minutes more over low heat.
  5.  Let the pudding cool at room temperature and then place the casserole with the lid in the refrigerator. Before serving, add some verbena leaves.

Source: Le Creuset

 

 

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