When I read the recipe for rice pudding, I grimaced - "Fuuu, rice porridge." But still decided to cook, after reading that rice pudding-a favorite dish of the Queen of England. Curiosity got the better of him. It turned out, I was drastically wrong! This perfect dessert won us over-a delicate, airy delicacy, with a slight hint of citrus and cinnamon aroma.
To the milk add the sugar, the grated rind of one small lemon, to wait until the milk boils and
Add rice and cook for 10 minutes, stirring often.
Preheat the oven to 120 degrees and put there a pot of rice for 40 minutes. A couple of times to mix - do not like skim milk. Get the pan out of the oven, check for readiness-rice should be completely ready, set aside the pan - allow to cool slightly. Two separate eggs into yolks and whites. Yolks pour into rice, stir
In egg whites add a few drops of lemon juice, beat in a solid foam and gently mix with the rest mass. Put in the oven for 10-15 minutes. You can immediately put the pudding in small ramekins, bake in them and serve.
Spread the pudding in portions, lightly sprinkle with cinnamon. Serve hot or warm with jam or fruit sauce.