Rice pudding with hot raspberries

Preparation time:

10 minutes

Ever cooked rice pudding with coconut water instead of milk?

Ingredients for

100 g

Rice pudding

0 as necessary

Water

1 tbsp.

Lemon juice

500 ml

Coconut water

1 Tsp.

Erythritol

1 Pinch

Salt

100 g

Frozen raspberries

1 Tsp.

Vanilla paste

1 tbsp.

Erythritol

Step 1/4

Cook rice pudding with coconut water, salt, vanilla and 1 tablespoon erythritol.

Step 2/4

Defrost raspberries in the microwave.

Step 3/4

Mix cornstarch with lemon juice and water.

Step 4/4

Mix raspberries with 1 tsp. erythritol and cornstarch and bring to the boil in the microwave. Then top the rice pudding with it - done!

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Jules Radu

Social Media & Creative Content

You may know Jules from our Instagram channel, where she shares delicious and unusual food inspiration using KoRo products. One thing we love is that the recipes don't just look amazing. The office often becomes a test kitchen and us, who work here, become test subjects. We can confirm that when Jules cooks, it's really tasty! In addition to developing recipes, she also has a knack for designing and implementing video and marketing projects.

It's clear that Jules has turned her hobby into a career when you take a look at her list of favourite things to do: in her free time, she loves to experiment with new recipes – and she shares the delicious results on her Instagram channel @beatreaze. Her sense of aesthetics isn't just limited to arranging snacks on a plate. Jules also has a soft spot for interior design and loves unusual vintage lamps.