Rice porridge with jam

300 g jam

275 g water

275 g milk

200 g heavy cream

150 g rice

1 pinch of vanillin

4 Art. l. powdered sugar

2 Art. l. butter

Salt the water and cook the rice in it for 10 minutes, pour the milk, cook until done.

Add vanilla and butter pudding, stir and chill.

Whip the cream and combine them with powdered sugar.

Porridge can be laid out in the ice-cream bowls, covered with a layer of fig jam and jam - whipped cream.

You can decorate the berries of the jam.