Rice Pudding – Dumplings with Compote
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 ml milk
- 125 g rice puddin
- 1 orange (s), large
- 1 pear (s), medium-sized
- 1 tablespoon cornstarch
- 250 ml pear juice or apple juice
- 2 tablespoon lemon juice
- 30 g chocolate (whole milk)
- Possibly lemon balm and orange slices to decorate
Print Recipe
Pin Recipe Instructions
- Bring the milk to the boil in a saucepan, remove from the stove. Stir the rice pudding into the hot milk with a whisk, stir for 1 minute. Then let it swell for about 10 minutes.
- Peel the orange so that the white skin is completely removed with it. Cut out the fillets between the separating skins, collecting the juice. Wash and quarter the pear and remove the core. Cut the pear into wedges. Mix the starch and 3 tablespoons of juice until smooth. Bring the rest of the pear, orange and lemon juice to the boil. Stir in starch and bring to the boil. Add the pear wedges and simmer for 2-3 minutes. Carefully fold in the orange fillets.
- Roughly chop the chocolate and stir into the rice pudding. Cut off the lobes with 2 moistened tablespoons and serve on plates with the compote. Decorate with lemon balm and orange slices if necessary. Fat content 7 g.
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