Summary

Ingredients

• 1 liter milk
• 1 pinch (s) salt
• 250 g rice puddin
• 80 g butter
• 80 g suar
• 2 egg yolks
• 30 g raisins
• 2 egg whites
• Fat for the shape

Print Recipe Pin Recipe

Instructions

1. Add the rice to the hot milk with salt and cover it and let it simmer until it is soft. In the meantime, stir the butter until foamy, add the sugar and the egg yolk and stir a thick foamy mixture. Egg whites beat into stiff egg whites.
2. Slowly stir the thick foamy mixture into the cooled rice. Finally, lift the stiffly beaten egg whites underneath.
3. Pour the mixture into a casserole dish coated with fat and bake it for 30 minutes at 180-200 degrees, until the casserole is golden yellow.