Creamy rice with berries and citrus

• portionen: 4 servings

Zutaten

150g pudding rice

500ml water, plus 3 tbsp for the berry sauce

500ml full-fat milk

250g blueberries

2tbsp golden caster sugar

3tbsp caster sugar

100g thick natural yoghurt

1 small pink grapefruit

2tbsp chopped pistachios

Anweisungen

Put the pudding rice in a medium-sized, heavy-based pan with the 500ml of water. Let it boil until the water has almost evaporated. Keep an eye on it and stir it occasionally.

Add the milk, bring back to the boil, then lower the heat so it simmers gently. Partially cover with a lid and leave for about 15 minutes, stirring regularly and keeping a close watch on the liquid level.

Make the blueberry sauce: put the blueberries in a medium-sized saucepan, add the 2 tablespoons of golden caster sugar and the 3 tablespoons of water, then simmer for 5-6 minutes, until the berries start to burst and the juice is deep purple. Set aside.

When the grains of rice are soft and swollen, stir in the 3 tablespoons of caster sugar and let it dissolve. Stir in the yoghurt.

Peel the grapefruit with a kitchen knife, then cut into thin slices, catching as much of the juice as you can.

Spoon into dishes, place the grapefruit slices on the rice, trickle over any juice, then spoon the blueberry sauce over the top. You can also add chopped pistachio nuts or pumpkin seeds, dried barberries or cherries. I also recommend toasted flaked almonds.