Rice pudding grandma's style

Ingredients for 4 servings:

• 500 ml milk
• some salt
• 100 g rice pudding
• 50 g butter or margarine
• 50 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 4 drops flavoring (lemon baking oil)
• 1 pack of pudding powder, vanilla
• 6 g baking powder (2 teaspoons)
• 30 g almond(s), peeled, ground
• 25 g currants
• some butter
• some semolina or breadcrumbs

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 10 minutes

Bring the milk and salt to a boil, add the washed rice, and simmer over low heat for about 30 minutes until it swells; it should still be grainy. Then chill the rice. Cream the fat until fluffy and gradually add the sugar, vanilla sugar, eggs, and cooking oil. Gradually stir in the cooled rice and the custard powder mixed with baking powder. Then fold the almonds and the washed, drained currants into the mixture. Transfer the mixture to a well-greased pudding dish dusted with semolina or breadcrumbs. Cover the dish, place it in a pot of boiling water, and simmer over low heat for 1 1/4 hours. Serve with: Preserved fruit or fruit juice.