Rice Pudding Recipe
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.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. Add sugar to the milk, grated zest of one small lemon, wait until the milk boils and
  2. Add the rice and cook for 10 minutes, stirring frequently.
  3. 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
  4. 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.
  5. Distribute the pudding in portions, sprinkle lightly with cinnamon. Serve hot or warm with jam or fruit sauce.
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