Milk Rice with Pistachios and Raspberries

Even simple desserts can be divinely delicious!

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 ml Milk, whole milk

  • 200 g Rice, white, short grain

  • 3 spoons Sugar, white

  • 1 bag Sugar, white

  • 1 pinch Salt, table

  • 1 piece Lemon zest, fresh

  • 200 ml Sweet cream

  • 50 g Pistachio

  • 100 g Raspberries

Steps

  1. Place a saucepan on the stove and pour in the milk. Add the rice, regular and vanilla sugar, lemon zest, and a pinch of salt. Cook everything slowly over low heat for about 25 minutes or until a thick porridge forms. Stir the rice a few times while cooking. Remove the saucepan from the heat and let the rice cool slightly, then place it in the refrigerator. Before refrigerating, remove the lemon zest.

  2. Coarsely chop the pistachios. In a bowl, whip the cream with an electric mixer and fold it into the cooled milk rice. Distribute the rice into glasses or bowls. Decorate the dessert with raspberries and chopped pistachios.

Nutrition Information (Per 100g)

  • Calories: 358.93 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 80.9 g
    • Sugars: 16.02 g
  • Protein: 4.93 g
  • Fiber: 0 g

Advice

It is best to use organic lemons, whose peel is not treated with pesticides. If organic lemons are not available, immerse the lemon in boiling water for a few minutes, then wipe it thoroughly to remove the wax, which contains toxins.