Summary

Ingredients

• 500 ml milk
• a bit salt
• 100 g rice puddin
• 50 g butter, or mararine
• 50 grams sugar
• 1 packet vanilla sugar
• 2 egg (s)
• 4 drops flavor (lemon baking oil)
• 1 packet custard powder, vanilla
• 6 g bakin powder, (2 level teaspoons)
• 30 g almond (s), peeled, round
• 25 g currants
• some butter
• some semolina, or breadcrumbs

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Instructions

1. Bring the milk with the salt to the boil, add the washed rice and let it swell over low heat for about 30 minutes, it must still be grainy. Then put the rice in the cold.
2. Stir the fat until foamy and gradually add the sugar, vanilla sugar, eggs and baking oil. Gradually stir in the cooled rice and the pudding powder mixed with baking powder. Then fold the almonds and the washed, drained currants into the mixture. Fill this into a well-greased pudding tin sprinkled with semolina or breadcrumbs. Close the form with the lid and put in a saucepan with boiling water and cook for 1 1/4 hours over low heat.
3. Addition: Preserved fruit or fruit juice.