Rice Pudding

Want to relive childhood memories? Prepare a rice pudding, pour some homemade raspberry syrup over it, and enjoy the nostalgia.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 25 dag Rice, white, short grain

  • 1 l Milk, whole milk

  • 2 pinch Salt, table

  • 4 pieces Egg, fresh

  • 4 spoon Sugar, white

  • 1 bag Sugar, white

  • 1.5 spoons Butter, unsalted

Steps

  1. Pour milk into a large pot with a thick bottom. Lightly salt it and bring it to a gentle boil over medium heat. Once it boils, reduce the heat and add the rice. Cook it slowly on low heat for about 25 minutes until the grains swell and you get a thick and creamy mixture. Stir occasionally during cooking to ensure it absorbs all the liquid and softens. Transfer the cooked rice to a bowl and let it cool. If you're short on time, you can cool the rice in a cold water bath.

  2. Preheat the oven to 180°C (350°F). Grease a medium-sized deep baking dish with butter. Separate the egg yolks and whites into two bowls. Add regular and vanilla sugar to the bowl with the yolks and whisk them until frothy using an electric mixer. Beat the egg whites until stiff peaks form.

  3. In the bowl with the cooled rice, first mix in the yolk mixture using a spatula. Then, gently and slowly fold in the beaten egg whites in portions. Pour the prepared mixture into the greased baking dish and bake in the preheated oven for 30 to 40 minutes. The pudding is done when a golden-brown crust forms on top.

  4. Remove the baked pudding from the oven and let it cool slightly. Then, cut it into pieces of your desired size, serve on plates, dust with powdered sugar, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 141.04 kcal
  • Fat: 4.54 g
    • Saturated Fat: 1.8 g
  • Carbohydrates: 17.89 g
    • Sugars: 6.28 g
  • Protein: 4.85 g
  • Fiber: 0 g

Advice

For added flavor, you can add a cinnamon stick, vanilla pod, and lemon zest to the milk. Cook the rice on low heat so the grains slowly swell. You can enhance the pudding with raisins, apples, dried apricots, or vanilla custard.