John Myers
Ingredients for 4 servings:
- 1 liter of milk
- 1 vanilla pod(s)
- 1 pinch of salt
- 200 g rice pudding
- 5 eggs
- 4 tbsp sugar
- Butter, for greasing
- 500 g strawberries
- 100 g powdered sugar
- Lemon juice, a few drops
- strawberries
- Peppermint, a few leaves
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 25 minutes
Bring the milk to a boil with the split vanilla pod and salt. Stir in the rice, stirring constantly, and simmer over low heat for 20-30 minutes to allow to swell. Remove the rice pudding from the heat, remove the vanilla pod, and allow the rice to cool. Beat the eggs and sugar in a bowl until frothy and stir into the rice pudding. Preheat the oven to 180°C. Grease a loaf pan. Pour in the rice mixture and bake for 55-60 minutes. After 20 minutes, cover with buttered aluminum foil. Purée the strawberries and icing sugar with a few drops of lemon juice in a blender or with an immersion blender. Remove the rice pudding from the oven, slice, and arrange decoratively. Serve immediately with the strawberry sauce, strawberries, and mint leaves.
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