John Myers
Poppyseed Plum Rice Casserole
The perfect poppyseed plum rice casserole recipe with a picture and simple step-by-step instructions.
- 0,5 liter Milk 3.5 fat
- 25 g Butter
- 35 g Sugar
- 1 pinch Sea salt fine
- 125 g Rice pudding
- 50 g Poppy seed baking
- 2 piece Eggs size M
- 650 g Plums in a jar or frozen
- This recipe is based on an old recipe from grandma. She made it with homemade plums or cherries.
- Bring the milk, butter, sugar and salt to the boil. Add the rice pudding and cook a rice porridge over a low heat for 20 minutes while stirring.
- Let the congee cool down lukewarm. Stir the poppy seed baking into the lukewarm porridge.
- Preheat the oven to 180 degrees top / bottom heat.
- Drain the plums well. Separate the eggs. Stir egg yolks into the rice and poppy seed mixture.
- Beat the egg whites until stiff and fold into the mixture.
- Grease a baking dish a little and spread the plums on the bottom. Pour the milk rice mixture over it and bake for about 30 minutes. Hold depending on the desired tan.
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