John Myers
Ingredients for 4 servings:
- 1 liter of milk
- 250 g rice pudding
- 1 pinch of salt
- 80 g butter
- 50 g sugar
- 2 eggs
- 1 packet of vanilla sugar
- 1 large can of peach(s)
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 40 minutes
a sweet, warm main course
Heat the milk. Wash the rice in a sieve and add it to the milk. Add salt and simmer on low heat for about 50 minutes. Stir frequently to prevent the rice pudding from sticking to the bottom and burning. Let cool. Preheat the oven to 200°C/top and bottom heat. Separate the eggs. Beat the egg whites with 1 teaspoon of sugar until stiff peaks form. Mix the butter, sugar, vanilla sugar, and egg yolks well. Mix the butter mixture with the rice pudding. Grease a baking dish with butter. Pour the rice pudding mixture into the dish. Drain the peaches and place them in the mixture, dome-side up. Spread the egg whites evenly over the rice pudding. Bake on the middle or bottom rack of the oven for about 30 minutes. Watch for the egg whites to brown; cover with aluminum foil if necessary.
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