Rice pudding tart

Ingredients for 1 servings:

• 1 cup jasmine rice or basmati rice
• 2 cups milk
• 100 ml cream
• 100 g sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 20 g butter
• 2 eggs
• 1 pack of puff pastry
• ½ organic lemon(s), grated peel

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

simple and delicious, with regular rice

My mug holds 250 ml. Bring the milk, cream, sugar, vanilla sugar, a pinch of salt, and butter to a boil. Pour in the rice and simmer on low heat for 20 minutes, stirring well every now and then. Let the rice cool for 10 minutes, stirring occasionally. Place the puff pastry in a tart dish. Mix the two eggs and the lemon zest into the rice mixture, then spread the rice mixture over the pastry. Bake for 35 to 45 minutes at 200°C (top/bottom heat) on the middle rack. The cake should be lightly browned. Let cool. The tart can be served with a little jam or fruit sauce, or dusted with a little cinnamon. Instead of the vanilla sugar, you can also cook a split vanilla pod, scrape out the seeds, and add to the boil.