Rice pudding

Place the rice in a pan, then add the milk and butter. Bring to a boil over medium heat, stirring constantly. Then reduce the heat to the lowest possible setting and continue to cook for another 16 minutes, stirring constantly.

Add the vanilla sugar, mix with the whipping cream and cook for another 4 minutes, then remove from heat completely and continue stirring for another 2 minutes.

Finely slice 12 raspberries, and mash the rest with a fork in a bowl. Serve the rice pudding with the mashed raspberries, raspberry slices, and mint leaves.