Revisiting a childhood memory that has marked us all: rice pudding. A simple recipe, requiring few ingredients and little time, but nevertheless delicious.

Supplies

For 2 people, you will need :

125 g round rice
1L of milk
1 sachet of vanilla sugar (8g)
100g of chocolate
5 tablespoons of Cassonade (Belgian brown sugar can be simply replaced by brown sugar)
100g raspberries
150g strawberries
a good mood to cook a delicious dish

Step 1: Preparation of the Chocolate Discs

Melt your 100g of chocolate in a bain marie. Once melted, pour the chocolate into a dish which you have previously covered with aluminium foil.

Put the chocolate in the fridge for 5 minutes so that it starts to set (without becoming completely solid).

Then take the chocolate out of the fridge and use a cookie cutter to make chocolate discs. No cookie cutter? No need to be discouraged, we'll make do with what we have.

Once the discs have been "pre-cut", put the chocolate back in the fridge for 30 minutes, until it has finished setting.

Step 2: Preparation of Rice Pudding

In a saucepan mix the milk with the vanilla sugar and the 5 tablespoons of brown sugar. Heat and stir until it boils. Once it boils, add the rice. Cook over medium heat for 25 minutes, stirring continuously. After 25 minutes, remove the pan from the heat and let them cool down slowly.

Step 3: Dressage

Coarsely cut the strawberries with a knife.

Once the rice pudding is cold, you have everything you need to start dressing.

Fill your container generously with the first layer of rice pudding. On top of this layer, place your strawberry pieces. Then place the chocolate disc on top. Repeat with a layer of rice pudding, then a layer of strawberries and a final chocolate disc.

Finally, place your raspberries on the chocolate disc.