Acquerello Rice Pudding with Raspberries

A sweet, nutritious and easy-to-cook recipe: Acquerello rice pudding with milk and raspberries. An afternoon dessert by starred chef Peter Brunel

Ingredients for 4 people:

120g or 3/4cup Acquerello rice
300ml or 1 1/4cup milk
60g or 1/3cup sugar
60g or 1/2cup raspberries
lemon peel

Preparation:

Put the milk, lemon peel and Acquerello rice into a pan and cook for about 20 minutes. Add sugar and stir with 40g of raspberries.

Serve in bowls and decorate with the remaining raspberries.

Enjoy!