Reis Trauttmansdorff

Summary

Ingredients

• 80 g rice puddin
• 30 grams sugar
• 200 ml milk
• 2 packs vanilla sugar
• 1 pinch (s) salt
• 250 ml cream
• 1 small Can (s) cocktail fruits
• 1 handful walnuts, chopped
• 10 plums (prunes)
• 4 sheets gelatin
• 30 ml rum
• Whipped cream
• Sauce (any fruit sauce)

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Instructions

1. Boil rice in water with a pinch of salt until crispy (approx. 10 min.) - then strain and cook with milk, sugar and vanilla sugar until soft, stirring again and again. Let soak over low heat until the milk is absorbed (rice should be soft). To let it cool down.
2. Cut the prunes and the fruit from the tin into small pieces, whip the cream until stiff and stir with the fruit into the cold rice.
3. Soak gelatine, squeeze out and then dissolve in the heated rum. Stir into the rice mixture, fold in the nuts.
4. Put the rice in a bowl rinsed with water or in dessert bowls straight away and put in a cool place for about 3 hours.
5. Turn the rice onto a platter and serve with whipped cream - if necessary serve with fruit sauce.

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