Kleijn Koffendrenken – Bergisch Waffles and Rice Pudding
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
Ingredients for the waffles:
- 500g flour
- 250 grams sugar
- 8 egg (s)
- 1 packet vanilla sugar
- 1 pinch salt
- 500 ml buttermilk
- 250 g butter
- Fat for the waffle iron
Ingredients for the rice pudding:
- ml 1,250 milk
- 275 g rice puddin
- 2 ½ teaspoons butter
- 5 teaspoon vanilla sugar
- 1 teaspoon lemon zest
Ingredients for the brown bread crunch:
- 100 g hazelnuts, chopped
- 100 g black bread
- 100 g dark chocolate
Print Recipe
Pin Recipe Instructions
- For the waffles, put all the ingredients except the butter in a mixing bowl and mix into a batter. Melt the butter slowly in a small saucepan. When the butter has melted, stir gently into the batter. Let the dough rest for about 15 minutes, then bake in a greased waffle iron until golden.
- For the rice pudding, bring the milk to the boil in a saucepan, sprinkle with the rice and lemon zest. Simmer for about 30 minutes while stirring. When the rice is soft, the milk should be soaked up, add some milk if necessary. Stir in the butter and vanilla sugar. Serve the rice warm or cooled.
- For the crunch, crumble the black bread and roast it with hazelnuts in the oven at 170 ° C for 15 minutes. In the meantime, melt the chocolate, then mix it with the other ingredients and let it cool.
- Corinne prepared this recipe as a dessert on Friday, January 29th, 21st in the program The Perfect Dinner - Day 5 from the Bergisches Land.
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