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Rice pudding cookies

updated

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Ingredients for 3 servings:

  • 3 cups milk
  • 1 cup rice pudding
  • 6 tbsp sugar
  • 4 m.-sized eggs
  • 6 tbsp flour
  • 2 tbsp cornstarch, alternatively flour
  • some salt
  • some lemon peel, untreated
  • some vanilla sugar
  • Oil, clarified butter or palm oil, for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

according to grandma’s recipe

Bring the milk to a boil and stir in the rice pudding. Cook the rice slowly for 25 minutes. Let the rice pudding cool and stir in the remaining ingredients. Heat some fat in a pan and fry the rice pudding in batches on both sides until it forms cookies.

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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.

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