Desert. Vegetarian.

Trauttmansdorff rice with raspberries

Time to prepare: 1 h

4 servings

Trauttmansdorff rice is a recipe from our ‘Imaginative Cooking’ category. It is made from fresh ingredients. A simple recipe you can repeat.

Ingredients

4 servings

500 ml milk with the South Tyrolean seal of quality

50 g sugar

1 pinch of lemon zest, grated

1 pack vanilla sugar

1 pinch of salt

50 g short-grain rice (Arborio or Carnaroli)

2 gelatine leaves

30 g sultanas

2 tbsps Grand Marnier or Kirschwasser

150 ml cream

125 g raspberries

4 tbsps raspberry sauce

1 tbsp honey with the South Tyrolean seal of quality

1 tsp pistachios

1 tbsp sultanas

Preparation

Time to prepare: 1 h

Combine the milk, sugar, lemon peel, vanilla sugar and salt in a saucepan. Heat. Add the rice and simmer on low heat for about 30 minutes until soft. In the meantime, soak the gelatine sheets in cold water for 10 minutes, squeeze the water out and stir the gelatine into the hot rice. Coarsely chop the sultanas and add them to the rice. Leave the rice to thicken in the fridge or freezer. Just as the rice mass is about to solidify, gently fold in the liqueur and whipped cream. Rinse a few ramekins with cold water, immediately pour in the rice pudding and refrigerate for at least 2 hours. After 2 hours, briefly dip the ramekins into hot water and upturn them onto plates. Remove the ramekins. Drizzle raspberries around the rice pudding. Decorate the plates with raspberry sauce, drizzle honey over the rice and garnish with coarsely chopped pistachios and sultanas.

Soak the sultanas in rum. You can use candied fruit instead of sultanas. If you do not have ramekins, you can pour the rice pudding into cups. Rice pudding burns easily. Stir constantly and keep the heat low. Our wine recommendation: Moscato Rosa