Rice Pudding with Fruit

The night before: make rice pudding for ten minutes in lightly salted water, drain. Slit the vanilla pod lengthwise and scrape out the pulp with the edge of a knife. Put vanilla, sugar and milk in a small saucepan together with the long grain rice, bring to the boil and cook at low temperature for 15 minutes, stirring all the time. Let the rice pudding cool down. As soon as it starts to get fes= t, whip the whipped cream and fold it in. Divide evenly into four glasses. Place in the refrigerator overnight.

Morning Before Work: clean and cut fruit, marinate with Cointreau and spread evenly over long grain rice. Fill into transportable containers= and then off to work with it – don’t forget the spoons!

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