Pistachub rice pudding
Bon appetit
Ingredients:
- 1 cup of milk
- 1/2 cup Arborio rice (or other short grain rice)
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries and blackberries (or frozen, thawed)
For the topping:
- 20 g Pistachub
Baking utensils:
Step 1
- Bring 1 cup of milk to the boil in a saucepan.
- Add 1/2 cup Arborio rice and simmer over low heat until rice is tender (about 20-25 minutes).
- Stir in 1/4 cup sugar and 1 teaspoon vanilla extract.
step 2
- Allow the rice pudding to cool and then refrigerate for at least 1 hour
- Layer a layer of rice pudding in each glass or bowl, followed by a layer of raspberries and blackberries.
step 3
- Pour the sweet and salty pistachio sauce over the pudding.
- Optional: Sprinkle with chopped pistachios.
