John Myers
Ingredients for 3 servings:
- 1 liter whole milk
- 120 g rice pudding
- 6 tbsp, heaped sugar
- 1 cinnamon stick(s)
- 1 pinch of salt
- 25 g almond(s), roasted, crushed
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 30 minutes
Cannot burn and is super creamy and super tasty
Heat the milk from the refrigerator in the microwave at 950 W for about 7.5 minutes. Place the rice pudding, sugar, cinnamon stick, and a pinch of salt in a bowl and place it in a hot water bath. Pour in the heated milk. Keep it hot in the water bath with the lid on for 60 minutes. Whisk thoroughly every 10 minutes. Remove from the water bath after 60 minutes, remove the cinnamon stick completely, and then let it stand uncovered for 5 minutes. Then whisk the rice pudding vigorously one last time. The rice pudding is now thick enough that the rice grains can no longer settle to the bottom. Roast the almonds for about 7 minutes at 150°C, then chop them. Ladle the rice pudding into bowls and sprinkle with the chopped almonds. Finally, cover with plastic wrap to prevent a skin from forming. Let cool. This rice pudding tastes best the next day. Store in the refrigerator and take out 1 to 2 hours before eating.
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