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
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.