Rice Pudding with Berry Sauce
- For the berry sauce
- 2 teaspoons cornstarch
- 200 milliliters or currant Cabbage
- 300 grams frozen Berry
- 1 packet Vanilla sugar
- 1 tablespoon sugar
- In addition
- Lemon balm (for garnishing)
For the rice pudding: Bring milk to a boil. Gradually add rice and simmer for about 20 minutes, stirring. Cover with a lid and remove form heat. Let swell for about 20 minutes, stirring occasionally. Add sugar and mix well. Let cool.
For the sauce: Whisk cornstarch with some fruit juice until smooth. Bring remaining juice to a boil and add cornstarch, whisking. Add frozen berries and bring to a boil. Add vanilla sugar and sugar and mix well. Remove from heat and cool.
Place rice pudding into bowls, drizzle with berry sauce and serve garnished with lemon balm.