Rice Pudding
Rice pudding is a recipe with fresh ingredients from the South Fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 0.5 l milk
- 1 vanilla pod
- 200 g short‑grain rice
- 80 g raisins
- 40 ml rum
- 4 egg yolks
- 50 g sugar
- 4 egg whites
- fat (for the mold)
- breadcrumbs (for the mold)
- 2 pink grapefruits
Instructions
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1.
Bring the milk with a split vanilla pod to a boil. Add the rice, bring to a boil once more and let it simmer for 40 minutes on low heat until absorbed. Remove from the stove and discard the vanilla pod.
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2.
Soak the raisins in rum. Whisk the egg yolks with sugar until fluffy and fold into the cooled rice porridge along with the raisins. Beat the egg whites very stiffly and gently fold them in.
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3.
Grease the pudding mold and line it with breadcrumbs. Peel and filet the grapefruit thickly. Pour the mixture into a large mold or four small molds and seal.
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4.
Fill an oven tray with hot water, place the mold inside, bake at 175 °C for 60 minutes. Remove the finished rice pudding and serve on plates with grapefruit slices.
