Not only on cold winter evenings does the best of all childhood desserts make your stomach feel cozy and warm. Refreshed with berries, sweet rice cream tastes twice as good – no matter what time of year!
- 140g or two small water glasses of sweet rice
- 500-700 ml of vanilla, oat or rice milk
- 1-2 tbsp rice syrup
- 300g frozen blueberries
Thaw the frozen blueberries in a large colander at room temperature and allow them to drain. If there is no time for this, simply heat the berries slowly in a saucepan over a low flame.
Put the sweet rice in a saucepan, add the vanilla oats or rice milk until it is well covered and slowly bring to a simmer.
Let the rice simmer over medium heat until it is soft. Pour the vanilla oats or rice milk over and over again and stir constantly.
When the desired consistency is reached, simply portion into two bowls, top with the thawed berries and sprinkle with cinnamon.