John Myers
Ingredients for 3 servings:
- 150 g rice pudding
- 500 ml milk
- 40 g sugar
- 1 vanilla sugar
- 2 eggs
- 1 tsp baking powder
- 100 g flour
- 50 g powdered sugar
- 1 pinch of salt
- 300 g blueberries
- 30 g sugar
- 1 vanilla sugar
- 75 ml apple juice
- 1 ½ tsp cornstarch
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes
Bring the rice, milk, vanilla sugar, and sugar to a boil in a saucepan. Simmer over medium heat for about 20 minutes, stirring frequently. Remove the pan from the heat and let the rice pudding cool. In the meantime, prepare the blueberry compote. Wash the berries and place them in a small saucepan. Add the sugar, vanilla sugar, and apple juice. Simmer gently over low heat for about 5 minutes, until some juice begins to run. Take 6 tablespoons of the juice from the pan and mix with the cornstarch in a small bowl until smooth. Thicken the blueberries with this. Pour the compote into a bowl. Separate the eggs and beat the egg whites with a pinch of salt until stiff. Combine the rice pudding, egg yolks, flour, and baking powder in a mixing bowl. Carefully fold the beaten egg whites into the rice pudding mixture. Heat a little oil in a pan. Using a tablespoon of the rice pudding mixture, add 1-2 tablespoons per pancake to the pan and flatten slightly. Bake for 2-3 minutes until golden brown, then turn and bake for 2-3 minutes on the other side. Dust the rice pudding fritters with powdered sugar. Serve with the blueberry compote.
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