- a handful of dried berries - 2 Pieces (cranberries, cherries, blueberries, etc.)
- powdered sugar - 3 items. spoons
- rice for pudding - 120 Grams
- milk - 750 milliliters
- fatty cream - 250 milliliters
- cinnamon stick - 1 piece
- vanilla pod - 1 piece
- sour cream and fresh red currant - - To taste (for decoration)
Put the dried fruits in a stainless steel saucepan, add 1 tablespoon of sugar and enough water to cover it. Put on a plate and heat over low heat for 10 minutes. Then add 5 tablespoons of cold water and whisk the mixture thoroughly in a blender. Strain through a sieve, add a little sugar, if necessary. Put rice into a deep saucepan, add milk, cream, remaining sugar and cinnamon, heat over low heat. Add the vanilla, stir well and bring to a boil. Cook over low heat for 30-35 minutes, stirring occasionally. The rice should absorb all the liquid. Put a spoonful of rice pudding in a bowl, pour berry sauce, top with a spoonful of sour cream and sprinkle with fresh currant.
Servings: 6