Rice Pudding, Kind of `Arabic`
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 55 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- ml 1,000 milk
- 4 tablespoon sugar
- 1 point vanilla sugar
- 1 pinch (s) salt
- 175 g short rain rice
- 1 tablespoon orange blossom water, alternatively rose water
- 150 g raisins
- 2 egg yolks, mixed with tablespoons cold water
- 2 egg whites, beaten to stiff snow
Print Recipe
Pin Recipe Instructions
- Bring the milk with the sugar, vanilla sugar and a pinch of salt to the boil. Add the rice and bring the whole thing to a boil. Add the orange blossom water. Bring the whole thing to a vigorous boil and then let it soak over a very low heat for about 30 minutes. Stir every now and then. Switch off the stove!
- Then stir in the raisins and then the whisked egg yolks. Finally, carefully fold in the egg whites and put the lid on again for 5 minutes.
- Put the rice pudding in a dish rinsed with cold water and let it cool. Can then be overthrown.
- Delicious with chocolate or caramel sauce!
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