Rice pudding, somehow 'Arabic'

Ingredients for 6 servings:

• 1,000 ml milk
• 4 tbsp sugar
• 1 tbsp vanilla sugar
• 1 pinch of salt
• 175 g short grain rice
• 1 tbsp orange blossom water, alternatively rose water
• 150 g raisins
• 2 egg yolks, mixed with 2 tbsp cold water
• 2 egg whites, beaten to stiff peaks

Instructions

Working time approx. 10 minutes; Rest time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

Rice pudding as a dessert or for 4 people as a sweet lunch

Bring the milk to a boil with the sugar, vanilla sugar, and a pinch of salt. Add the rice and bring to a boil. Add the orange blossom water. Bring to a boil, then simmer gently for about 30 minutes. Stir occasionally. Turn off the heat. Stir in the raisins, then the beaten egg yolk. Finally, carefully fold in the beaten egg whites and cover the pan for another 5 minutes. Pour the rice pudding into a dish rinsed with cold water and let it cool. Turn it out of the pan. Delicious with chocolate or caramel sauce!