Rice pudding is an excellent summer dessert, light and easy to prepare. It can be beautifully combined with the slightly sour fruits of the season. Enriched with some almond oil and raspberry balsamico, this raspberry rice pudding recipe is a real treat and an unforgettable experience.
Warm the milk and then add 200 ml of it to the rice, together with the vanilla and just a little salt. Cook it at low heat until the rice grains absorb the liquid.
After this, add the warm milk to the rice gradually, in 2- 3 installments, making sure that you stir it continuously to prevent the milk sugar from catching at the bottom of the dish.
It is only with the last portion of milk that you should add the sugar. The pudding is done once it gets sticky and the rice grains have been properly cooked.
Cool the pudding to at least 50 °C and then mix in the almond oil and the raspberry balsamico. Serve it with fresh raspberries and lemon balm.