1. Bring milk to a boil slowly in a large pot. 2. Add rice, keep simmering until rice is tender, stir every 3 min or so to prevent rice and/or milk burning at the bottom. This step takes approx 45 minute While the rice is simmering you can make the raspberry sauce and chop the almonds. 3. When rice is firm remove from heat and let cool. When cool add vanilla sugar, sugar and almonds. 4. Fold in whipped cream. 5. Chill and serve with warm raspberry sauce. 6. SAUCE:. 7. In medium sauce pan place frozen raspberries and 2 tbsp of water, heat until thawed, add sugar and stir. Let simmer for approx 3-5 minute. 8. Mix cornstarch with water and add to the sauce to thicken. This step can be omitted if you want a more natural and thinner sauce. 9. TIP- you can also serve this dish with a strawberry sauce or a mix of raspberry and strawberry. I prefer the raspberry sauce as it adds a bit of tartness to an otherwise sweet dish. Traditionally the dish is served with a cherry sauce, our family never did though instead preferring the raspberry or strawberry sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
