Ingredients
• 150 g short grain rice
• 75 cl. milk,
• grated zest of an untreated orange,
• 60 g sugar,
• 20 g butter,
• 1 punnet of raspberries,
• 10 mint leaves,
• 5 cl kirsch,
• A pinch of salt.

Instructions
• Boil the rice for 5 min. Rinse it with cold water and drain it.
• Bring the milk to the boil with the orange zest, sugar, butter and salt, then sprinkle in the rice. Cook for 30 to 35 min. half-covered, without stirring.
• Wash the mint leaves, warm the rice and mix half the raspberries into it.
• Put into a fluted mould. Level and chill for 2 hours.
• Turn the rice pudding out onto a plate, decorate it with the rest of the raspberries and the fresh mint.
• Serve well chilled.

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