Rice slices

Ingredients for 4 servings:

• ¾ liter of milk
• 1 stalk(s) cinnamon
• 1 packet of vanilla sugar
• ½ lemon(s), grated peel
• 175 g rice pudding
• 50 g sugar
• 2 eggs
• 75 g sultanas
• 50 g almond(s), chopped
• Oil, for greasing
• 100 g breadcrumbs
• 50 g clarified butter

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 50 minutes

sweet main course or dessert after a light main course

Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit). Bring the milk to a boil with the cinnamon stick, vanilla sugar, almonds, and lemon zest. Add the washed and drained rice, cover, and place it in the middle rack of the oven. Cook for about 1 hour. Then remove the cinnamon stick from the rice. Whisk the sugar and eggs and stir into the still-hot rice along with the washed and dried sultanas. Line a baking tray with baking paper and grease with oil. Spread the rice 2 cm thick and let it cool. Cut into rectangles or squares. Coat in breadcrumbs and fry in clarified butter for 5 minutes on each side. Serve with compote. Cranberries are also a good dessert. This recipe serves 6-8 people.