John Myers
Ingredients for 4 servings:
- 125 g rice pudding
- ¾ liter of milk
- 125 g sugar
- ¼ liter cream
- vanilla sugar
- 2 small cans of tangerine(s)
Instructions
Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes
Cook the rice in the milk until soft but still grainy, sweeten with 50g sugar, and let cool. Whip the cream until stiff, sweeten with 75g sugar and the vanilla sugar, and fold into the cooled rice. Drain the mandarin oranges and fold them into the rice without any juice. Let them steep. Tip for hot summer days: Cook the rice the day before and let it chill in the refrigerator. This will make a quick, ice-cold, and refreshing meal the next day. Variation: Instead of canned mandarin oranges, halve and pit 500g fresh apricots, cook with 100g sugar and ½ cup water, let cool, and layer them in a bowl with the creamed rice.
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