Rice pudding

Place the rice in a pot and add the milk and butter. Bring to a boil over medium heat, stirring continuously. Reduce the heat to low and stir the rice constantly for 16 minutes.

Then add the vanilla sugar and sour cream, stir and leave on the heat for another 4 minutes. Remove from heat and stir for another 2 minutes.

Set aside 12 raspberries and crush the remaining raspberries in a bowl with a fork. Serve the rice pudding decorated with the fragrant crushed raspberries and mint leaves.