Rice Pudding À La Tasmia
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 8 hrs 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 liters milk (1.5% fat)
- 500 g rice puddin
- 150 grams sugar
- 0.5 ½ vanilla pod (s)
- 3 piece (s) organic lemon peel, fresh (approx. 1/2 lemon)
- 2 cinnamon stick (s)
Print Recipe
Pin Recipe Instructions
- Bring the milk with sugar, sliced vanilla stick, cinnamon sticks and lemon peel to a boil. Pour in the rice pudding and stir. Bring to the boil again and then cover with a lid.
- Wrap the pot thickly in newspaper and then wrap a large towel around the pot. Then the pot is wrapped in the bedspread.
- I prepare the rice in the morning e.g. at 5:00 a.m. and when I get home at 1:30 p.m. I take the pot out of bed. The rice pudding is then hot and ready.
- Remove the cinnamon sticks, vanilla stick and lemon peel. Stir rice pudding and enjoy with sugar and cinnamon, apple sauce or e.g. cherries.
- The rice pudding tastes hot, warm and also cold.
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