Rice Pudding with Baked Fruit

Ingredients

• 250 g mixed baked fruit
• milk
• 1 pinch salt
• 150 g milk rice
• 3 eggs
• 110 g sugar
• Juice and zest of 1 lemon
• 50 g Raisins
• 1 tbsp margarine
• breadcrumbs
• 1 stick cinnamon
• 1 tbsp Cornstarch

Instructions

1. 1.

   Wash the baked fruit, soak for at least 4 hours. Bring milk and salt to a boil. Stir in rice, let it absorb for about 15 minutes, then cool. Separate the eggs. Beat yolks with 50 g sugar until fluffy. Wash the lemon, dry it. Grate zest from half of it, thinly peel the rest. Fold grated zest, rice, and raisins into the yolk cream. Whisk egg whites very stiff, fold into the rice mixture.

2. 2.

   Grease a pudding mold with margarine, dust with breadcrumbs. Pour in the rice mixture. Steam in a water bath (the mold must be 3/4 covered) for 50-60 minutes. Cook the baked fruit with soaking liquid, remaining sugar, leftover lemon zest and cinnamon for about 25 minutes. Squeeze the lemon, season the fruit with it. Dissolve cornstarch in a little water, bind the fruit with it. Let the rice pudding rest for about 5 minutes, then pour over. Serve the baked fruit on top of the pudding.