Creamy Rice Pudding with Raspberries

Preparation

• 1
  Place the rice pudding rice together with the milk and butter in a pot. Bring to a boil over medium heat, stirring constantly.
• 2
  Once the mixture boils, reduce the heat to the lowest setting. Let the rice simmer gently for about 16 minutes, stirring occasionally.
• 3
  Add the vanilla sugar and whipping cream, stir well, and let it simmer for another 4 minutes. Remove the pot from the heat and stir the rice pudding for another 2 minutes. It should still be slightly liquid after cooking, as it will thicken as it cools.
• 4
  Set aside some raspberries for decoration, lightly mash the remaining berries in a bowl with a fork. Arrange the rice pudding in bowls, garnish with the mashed and whole raspberries and mint leaves, and serve.