Rice Pudding La Leilah
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Total Time | 2 hrs |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- ml 1,250 milk
- 250 ml cream
- 100 g suar
- 1 pinch (s) salt
- 25 g vanilla suar
- 1 packet custard powder, vanilla
- 250 g rice puddin
- 1 glass fruit, e.g. cherries
- cinnamon
Print Recipe
Pin Recipe Instructions
- Bring 1 liter of milk to the boil. Top up the cream, add the sugar, salt and vanilla sugar. Mix the pudding powder in the rest of the milk and add to the boiling milk while stirring, then the rice pudding. Bring it to the boil briefly and then let it steep for 90 to 120 minutes over a very low flame. Always stir with the whisk every now and then. After 90 minutes stir in the juice from the fruit. After another 30 minutes, carefully fold in the fruit and season with cinnamon if necessary.
- Tip: Serve warm or cold, possibly with a dollop of whipped cream. Keeps tightly closed in a Tupperware box in the refrigerator for several days. Can also be made with other fruits, e.g. mandarins or peaches.
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