200 g cooked rice
400 ml milk
100 g sugar
1 tsp vanilla extract
150 g fresh raspberries
1 tbsp cornstarch (optional, for thicker consistency)
Put the milk, sugar, and vanilla essence in a pot and cook it until it's warm. Stir the cooked rice until it thickens.
Add cornstarch to the pudding recipe after dissolving it in a little amount of milk if you would like it thicker.
Cook for a further two to three minutes after gently folding fresh raspberries into the pudding.
For a hearty, fruity dessert, let the pudding cool a little before serving it warm or cold.