Rice Pudding Cooked Way
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g rice puddin
- g 1,250 milk
- 100 g suar
- 1 vanilla pod, the pulp it
- a little lemon peel, untreated, grated
- 1 pinch (s) salt
- some butter
- possibly sugar, brown or cinnamon sugar
For the sauce: (possibly)
- some strawberries
- little red wine
- little water
- possibly cornstarch
Print Recipe
Pin Recipe Instructions
- Most importantly, aluminum dishes must not be used!
- Heat the milk and season with sugar, vanilla pulp, lemon zest, salt and butter. Then sprinkle in the rice and, like a risotto, either cover it in the oven or let it soak on the stove over low heat.
- After cooking, the rice should rest covered for a few minutes so that it can still absorb a little liquid and cool down. I recommend brown sugar, cinnamon sugar or a fruit sauce (e.g. strawberry sauce).
- To do this, add sugar to the strawberries and bring to the boil with the water and red wine, reduce the liquid and pass through the sieve. Quietly crush the strawberry pieces so that only the seeds remain in the sieve.
- If necessary, this fruit sauce can be thickened a little with cornstarch. Mix a tablespoon of cornstarch with a little water, bring to the boil and then slowly add to the sauce.
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