Rice porridge

1. Cook the rice until soft according to the instructions on the package. Put the cooked rice in a saucepan, add 200 ml of milk, sugar, salt and vanilla. Stir. Bring to the boil, reduce the heat and cook for 15–20 minutes until the porridge is thick and creamy. Stir in the remaining
50 ml of milk and the beaten egg and cook for another 2 minutes, stirring constantly. Finally, I remove the porridge from the stove and stir in the butter.
2. While the rice is cooking, I make the raspberry jam. I put the raspberries, sugar, and lemon juice in a deep pan or saucepan and stir over high heat until the sugar dissolves. I bring to a boil, reduce the heat a little, and cook, stirring constantly, for 8–10 minutes until the jam is thick.
3. Divide the porridge into glasses or bowls and garnish with raspberry jam and raspberries.