Rice Pudding with Apricots

Apricots make the pudding even juicier and more delicious!

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 42 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 1 l Milk, whole milk

  • 1 pinch Salt, table

  • 300 g Rice, white, short grain

  • 4 pieces Egg, fresh

  • 4 spoon Sugar, white

  • 1 spoon Butter, unsalted

  • 220 g Apricot, compote

Steps

  1. Pour the milk into a larger pot. Lightly salt it and bring it to a gentle boil over moderate heat. Once the milk boils, reduce the heat and add the rice. Cook at low heat for about 15 minutes, until the rice grains swell and a thick, creamy mixture forms. Stir the rice several times during cooking. Transfer the cooked rice to a larger bowl and let it cool.

  2. Crack the eggs and separate the whites and yolks into two bowls. Whisk the yolks with sugar using an electric mixer until frothy. Beat the egg whites into stiff peaks. Drain the apricots from the compote well.

  3. Preheat the oven to 180 degrees Celsius. Using a hand whisk, first mix the yolk mixture into the cooled rice, then gently fold in the beaten egg whites in parts. Grease a heatproof baking dish well with butter. Spread one-third of the apricots on the bottom of the dish. Cover them with the rice mixture. Then spread the remaining apricots over the rice.

  4. Place the baking dish in the preheated oven for 20 to 25 minutes. The pudding is done when a golden-brown crust forms on top.

  5. Remove the baked pudding from the oven and let it cool. Once cooled, drizzle the pudding with raspberry syrup and serve.

Nutrition Information (Per 100g)

  • Calories: 138.71 kcal
  • Fat: 3.59 g
    • Saturated Fat: 1.34 g
  • Carbohydrates: 20.16 g
    • Sugars: 5.2 g
  • Protein: 4.34 g
  • Fiber: 0.11 g

Advice

You can rinse the rice under running water before cooking. Instead of apricots, you can use peaches from compote. The canned fruit can be replaced with fresh fruit in season.