in Dessert Recipes

Santa Barbara Rice Casserole

updated

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Ingredients for 4 servings:

  • 200 g raisins
  • ⅛ liter cognac
  • 500 g quark
  • 2 eggs
  • 150 g sugar
  • 60 g butter, liquid
  • ½ liter of milk
  • 150 g rice pudding
  • 1 pinch(s) lemon peel flavoring
  • Fat for the mold
  • 40 g almond flakes

Instructions

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

First, soak the raisins in the cognac for a few minutes. Mix the quark with the eggs, sugar, and melted butter. Add the milk and rice pudding, season with the lemon peel powder, and stir in the cognac-soaked raisins. Reserve a few raisins for garnishing. Transfer everything to a greased casserole dish. Bake in a preheated oven at 200°C (top/bottom heat) (gas mark 3) for about 50 minutes. Lightly toast the almonds in a dry pan. Sprinkle over the finished rice pudding and garnish with raisins. Tip: Use a shallow dish.

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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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