in Dessert Recipes

Rice pudding casserole

updated

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Ingredients for 4 servings:

  • 1 liter of milk (whole milk)
  • 250 g rice pudding
  • 80 g butter
  • 50 g sugar
  • 4 eggs
  • 1 lemon(s), untreated, zest
  • 7 tbsp brown sugar
  • 6 tbsp breadcrumbs
  • Fat for the mold
  • Breadcrumbs for the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Ultra Plus Recipe

Boil the milk with the rice pudding until porridge forms, then let cool. Beat the butter with the egg yolks, sugar, and lemon zest until fluffy, then stir in the cooled porridge a tablespoon at a time. Beat the egg whites until stiff peaks form and fold into the porridge mixture. Grease the 2-liter Ultra Plus, sprinkle with breadcrumbs, and pour in the mixture. Sprinkle with brown sugar and breadcrumbs and bake in the oven at 180°C for 40 minutes with the lid on, then for another 20 minutes uncovered. Serve with cherries or any other fruit. Tastes delicious and is made in no time!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Rice pudding casserole

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