John Myers
Fluffy Rice Casserole
The perfect fluffy rice casserole recipe with a picture and simple step-by-step instructions.
Ingredients for rice pudding
- 1 tablespoon Soft butter
- 150 g Arborio risotto rice
- 2 tablespoon Sugar brown
- 1 pinch Salt
- 200 ml Milk
Ingredients rice casserole
- 3 Egg yolk
- 40 g Soft butter
- 1 packet Vanilla sugar brown
- 3 Protein
- 40 g Extra fine sugar
- 25 g Custard powder
- 2 tablespoon Milk
Ingredients for side fruits
- 1 Apple boskop
- 2 Orange
- 30 ml Aperol liqueur
- 30 ml Multivitamin syrup
- 40 ml Orange juice
- 1 shot Grand Marnier
- 1 shot Chopped pistachios
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 …….
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