When I read the recipe for rice pudding, I grimaced - "Fuuu, rice porridge." But I decided to cook it anyway, after reading that rice pudding is the favorite dish of the English queen. Curiosity got the better of him. It turned out that I was fundamentally wrong! This perfect dessert conquered us - a delicate, airy delicacy with a slight hint of citrus and cinnamon flavor.
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 100 gram Rice circular
- 600 ml Milk
- 60 gram Sugar
- 2 pieces Chicken eggs
- Lemon zest
- Cinnamon
Ingredients
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Instructions
- Add sugar to the milk, grated zest of one small lemon, wait until the milk boils and
- Add the rice and cook for 10 minutes, stirring frequently.
- Preheat the oven to 120 degrees and put a pot of rice there for 40 minutes. Mix it a couple of times - I don't like skimmed milk. Remove the baking sheet from the oven, check the readiness - the rice should be completely ready, set the baking sheet aside - let it cool down a little. Divide two eggs into yolks and whites. Pour the yolks into the rice, mix
- Add a few drops of lemon juice to the egg whites, whisk into a strong foam and gently mix with the rest of the mass. Put in the oven for 10-15 minutes. You can immediately put the pudding in small molds, bake in them and serve to the table.
- Distribute the pudding in portions, sprinkle lightly with cinnamon. Serve hot or warm with jam or fruit sauce.
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