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🍽️ Rice Pudding with Raspberries and Vanilla

194 kcal · 30 min · 4 servings

Ingredients

• 180 ml milk (3.5% fat)
• 20 g pearl barley (1 tbsp)
• 1 piece vanilla pod
• 25 g raspberries (3 tbsp)

Instructions

1. 1. Pour 50 milliliters of water and the milk into a pot.
2. 2. Bring the milk and water mixture to a boil.
3. 3. Stir the pearl barley (small pearl barley) into the boiling milk.
4. 4. Slice the vanilla pod lengthwise.
5. 5. Scrape out the vanilla seeds with a knife.
6. 6. Add the vanilla seeds and the empty pod to the porridge.
7. 7. Let the porridge simmer on low heat for about 25 minutes.
8. 8. Stir the porridge occasionally.
9. 9. Add a little more water if the porridge becomes too thick.
10. 10. Rinse the raspberries under running water.
11. 11. Remove any stems or bad berries.
12. 12. Place the raspberries in a small bowl.
13. 13. Mash the berries slightly with a fork.
14. 14. Remove the vanilla pod from the finished porridge.
15. 15. Fold the mashed raspberries into the porridge.
16. 16. Let the porridge cool down for a short while.
17. 17. Feed the child when the porridge is lukewarm.

Nutrition per serving

• kcal: 194
• Protein: 8 g · Fett/Fat: 7 g · Carbs: 24 g