John Myers
Ingredients for 4 servings:
- 2 liters of milk (1.5% fat)
- 500 g rice pudding
- 150 g sugar
- ½ vanilla pod(s)
- 3 pieces of organic lemon peel, fresh (approx. 1/2 lemon)
- 2 cinnamon sticks
Instructions
Working time approx. 5 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 10 minutes; Total time approx. 8 hours 15 minutes
quickly cooked and off to bed
Bring the milk to a boil with the sugar, sliced vanilla pod, cinnamon sticks, and lemon peel. Pour in the rice pudding and stir. Bring to a boil again and then cover. Wrap the pot thickly in newspaper and then a large towel around the pot. Then the pot is wrapped in the duvet. I prepare the rice in the morning at 5:00 a.m., for example, 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 pod, and lemon peel. Stir the rice pudding and enjoy with sugar and cinnamon, applesauce, or cherries, for example. The rice pudding tastes good hot, warm, or cold.
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