John Myers
Rhubarb Rice Pudding Casserole According to Grandma’s Recipe
The perfect rhubarb rice pudding casserole according to grandma’s recipe recipe with a picture and simple step-by-step instructions.
- 0,75 liter Milk
- 200 g Rice pudding
- 500 g Fresh rhubarb
- 220 g Sugar
- 40 g Margarine
- 1 pinch Salt
- 2 piece Egg yolk
- 2 piece Protein
- 2 piece Breadcrumbs from the baker
- 2 piece Margarine for margarine flakes
- 2 piece Fat for the shape
- Since it’s rhubarb time again, I have the delicious RHABARBER MILK RICE Casserole recipe from my grandma. Bring the milk to the boil and add the rice, then let it soak over medium heat for about 30 minutes. Cut the rhubarb into small pieces and stew with 100 grams of sugar for approx. 10 minutes, then chill a little. Mix in the margarine, salt, remaining sugar and egg yolks until foamy and then mix in the cooled rice pudding. Beat the egg white until stiff and fold in. Now alternately layer rice and rhubarb in a greased casserole dish, the first and last layer should be the rice. Sprinkle some breadcrumbs on top and add the flakes of margarine. Bake in the oven at 180 degrees for about 40 minutes.
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