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Fluffy Rice Casserole

5 from 4 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 263 kcal

Ingredients
 

Ingredients for rice pudding

  • 1 tbsp Butter
  • 150 g Arborio risotto rice
  • 2 tbsp Brown sugar
  • 1 pinch Salt
  • 200 ml Milk

Ingredients rice casserole

  • 3 Egg yolk
  • 40 g Butter
  • 1 packet Vanilla sugar brown
  • 3 Egg Whites
  • 40 g Extra fine sugar
  • 25 g Custard powder
  • 2 tbsp Milk

Ingredients for side fruits

  • 1 Belle de Boskoop Apples
  • 2 Orange
  • 30 ml Aperol liqueur
  • 30 ml Multivitamin syrup
  • 40 ml Orange juice
  • 1 shot Grand Marnier
  • 1 shot Chopped pistachios

Instructions
 

rice pudding

  • Bring the milk to the boil - next to it melt the butter in a saucepan - add sugar and risotto rice - roast the rice until it is nice and translucent - then pour in the boiling milk - cover the milk rice and cook for about 30 minutes over the lowest heat (often stir well so that nothing burns) - TIP: Prepare the milk rice the evening before or in the morning, because the rice should be cooled down before being mixed with the egg whites

Preparation of rice casserole

  • Separate the eggs - beat a firm snow out of the egg white - slowly trickle in the sugar towards the end and finish beating until the snow is nice and firm and shiny
  • Beat the egg yolks with the soft butter and vanilla sugar to a fluffy mixture
  • Mix the vanilla pudding with a little milk and bubble well - then mix in the cooled rice - also add the whipped egg yolk mixture to the rice and mix - finally fold in the snow loosely - pour the casserole into a baking dish lined with baking paper and bake in the preheated oven for approx. Bake for 20 minutes at 160 degrees O / U.

Preparation of side fruits and aperol reduction

  • Bring the perol, orange juice and multivitamin syrup to a boil
  • Cut away the entire peel of the orange with a sharp knife - then fillet (collect the juice) - peel the apple and cut into thick slices - cut out small portions - put the orange fillets and apple pieces in the hot juice - switch off and without heat for about 20 - Let it steep for 30 minutes
  • then take the fruit out again and bring the juice to the boil again - let it simmer until a thick reduction is formed - if you like, you can add a small sip of grand marnier at the end and bring it to the boil again - if children eat with you, just let it alcohol away ....

serve and decorate

  • cut out the rice casserole with a serving ring and place it on the plate with a scoop - add the marinated fruit - spread the aperol reduction over it - some pistachios as a splash of color on the plate - some icing sugar over the casserole .......

Nutrition

Serving: 100gCalories: 263kcalCarbohydrates: 39.5gProtein: 3gFat: 8.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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