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Ingredients1 h servings 520 cals
Original recipe yields 4 servings
- Bring milk to a boil in a saucepan; add rice and reduce heat to low. Simmer until rice is tender, about 20 minutes. Stir in sugar and salt. Remove from heat and allow rice to cool.
- Beat heavy cream in a bowl until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Fold whipped cream into cooled rice.
- Divide rice into 4 bowls and garnish with a few blackberries. Serve remaining blackberries on the side.
Per Serving: 520 calories; 27.6 g fat; 56.6 g carbohydrates; 13 g protein; 101 mg cholesterol; 221 mg sodium. Full nutrition
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