Rice Pudding with Cottage Cheese

A fragrant rice pudding that is even more tender and juicy due to the addition of cottage cheese. The preparation is simple, with the stove and oven doing most of the work.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 1 l Milk, whole milk

  • 100 g Butter, unsalted

  • 1 pinch Salt, table

  • 250 g Rice, white, short grain

  • 400 g Cheese, cottage cheese

  • pieces Lemon zest, fresh

  • 1 bag Sugar, white

  • 5 pieces Egg, fresh

  • 100 g Sugar, white

  • pieces Butter, unsalted

  • pieces Powdered sugar

Steps

  1. Pour milk into a pot and add butter and a pinch of salt. Heat until boiling, then add the rice and cook slowly over low heat for 15 minutes (or until the grains soften).

  2. Transfer the cooked rice to a bowl and let it cool slightly. Then mix in the cottage cheese, lemon zest, and vanilla sugar.

  3. Preheat the oven to 180 degrees Celsius. Grease a deep baking dish, approximately 40 x 30 centimeters, with butter.

  4. In another bowl, beat the whole eggs and sugar for 8 minutes. Once you get a light, pale yellow cream, gently fold it into the rice. Transfer the mixture to the greased baking dish and bake in the preheated oven for 45 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 slightly. Then cut it into pieces of desired size, serve on plates, sprinkle with powdered sugar (or drizzle with raspberry syrup), and enjoy.

Nutrition Information (Per 100g)

  • Calories: 157.32 kcal
  • Fat: 6.8 g
    • Saturated Fat: 3.22 g
  • Carbohydrates: 15.95 g
    • Sugars: 7.48 g
  • Protein: 5.94 g
  • Fiber: 0 g