1. In a pot, bring the milk together with 2 tbsp sugar and vanilla sugar to a boil, then stir in the rice pudding rice. Simmer over medium heat for about 25 minutes, stirring occasionally.
2. Meanwhile, in another pot, bring 2 tbsp water and 2 tbsp sugar to a boil, add the raspberries, bring to a brief boil, then immediately transfer to a serving dish.
3. Portion the rice pudding into small bowls and serve with the hot raspberries. Enjoy your meal!
Nutrition per serving
kcal: 310
Protein: 9 g · Fett/Fat: 4 g · Carbs: 59 g
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