John Myers
Ingredients for 4 servings:
- 300 g rice pudding
- ½ tsp salt
- 100 g sultanas
- 500 ml milk
- 50 g candied lemon peel
- 50 g butter
- 4 egg yolks
- 250 ml cream
- Sugar to taste
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
Rice pudding as a dessert or sweet main course
Rinse the rice pudding with cold water and bring to a boil in a covered saucepan with 600 ml of water and the salt. Reduce heat to low and simmer for about 18 minutes. Pour boiling water over the sultanas, let stand for 5 minutes, and then drain. Finely chop the candied lemon peel. Preheat the oven to 180 degrees Celsius. Stir the milk and sugar into the rice, then fold in the sultanas and candied lemon peel. Grease a shallow baking dish with 20 g of butter and add the rice. Whisk the egg yolk and cream together and pour over the rice. Place the remaining butter on top in knobs and bake for about 10 minutes until golden brown. Serve with apple sauce, pickled fruit, or compote. The casserole is delicious as a dessert or as a sweet main course.
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