Mandarin Rice
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 2 hrs 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 g rice puddin
- 0.75 liter ¾ milk
- 125 g suar
- 0.25 liter ¼ cream
- vanilla sugar
- 2 small can Mandarine (s)
Print Recipe
Pin Recipe Instructions
- Cook the rice in the milk until soft but still grainy, sweeten with 50 g sugar and let cool. Whip the cream until stiff, sweeten with 75 g of sugar and the vanilla sugar and add to the cooled rice. Drain the mandarins and fold into the rice without juice. Let it flow.
- Tip for hot midsummer days: You can cook the rice the day before and leave it to cool in the refrigerator. Then the next day you have a quick, ice cold, refreshing meal.
- Variation: Instead of canned mandarins, you can cut 500 g fresh apricots in half, stone them, boil with 100 g sugar and ½ cup water, let them cool down and put them in layers with the ice cream in a bowl.
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