Servings : 4
In 1 portion : 84.2 kcal, proteins - 16.4 g, fats - 35.8 g, carbohydrates - 99.1 grams
WHAT DO YOU NEED:
• 500 ml of milk
• 150 ml cream with 22% fat content
• 25 g of butter
• 200 g of rice arborio
• 1 tbsp. l. Sahara
• 1 tsp. ground cinnamon
• 250 grams of a mixture of raspberries, blueberries, red currants, blueberries and sweet cherries
• 1 tbsp. l. fresh mint
WHAT TO DO:
1. In the sauté pan, melt the butter, add the rice and cook, stirring, 2 min.
Boil the milk and cream. Add a quarter of the milk and cream mixture in rice and cook, stirring until the liquid is absorbed. Pour in the sugar and continue to pour in the milk and cream in small portions. This will take approximately 20 min.
2. Berries wash, remove cherries from the sweet cherry. Part of the berries to postpone for decoration, rest neatly put together with cinnamon in the rice mass. Cook another 2-3 minutes.
Serve warm with fresh berries and mint.
Journal Journal "School of deli. Collection of recipes »№ 14 2008