Rice Pudding

Ingredients

• 100 g round grain rice
• 500 ml milk
• 50 g sugar
• 1 packet vanilla sugar
• 1 tsp grated lemon zest
• 50 g candied fruit (mixed)
• 20 ml Maraschino liqueur (or apple juice)
• 4 sheets white gelatin
• 250 ml Whipping Cream
• candied orange strips

Instructions

1. 1.

   Boil rice with vanilla sugar, lemon zest and half the sugar until it boils, then simmer covered over low heat.

2. 2.

   Finely dice candied fruit and marinate in liqueur or apple juice.

3. 3.

   Soak gelatin in cold water.

4. 4.

   Add cooked rice to a bowl and dissolve the squeezed gelatin into the hot rice; stir in candied fruit with liquid, then chill (e.g., in an ice bath), stirring occasionally. When the mixture begins to set, fold in whipped cream and remaining sugar.

5. 5.

   Rinse a ring mold (or 4 portion molds) with cold water, fill with rice mixture and refrigerate covered for about 4 hours.

6. 6.

   For serving briefly dip the molds in hot water, pour onto dessert plates and garnish with candied orange strips.