Vanilla Rice Fluff

Ingredients for 2 servings:

• 2 eggs
• 4 tbsp sugar
• 5 drops butter-vanilla flavoring
• 1 small jar of milk
• 2 cup(s) rice, cooked (leftovers)

Instructions

Working time approx. 8 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 38 minutes

vegetarian leftovers

Separate the eggs and place the egg whites in a mixing bowl. Add the egg yolks and milk to the rice and stir until all the rice lumps have dissolved. Add 2 tablespoons of sugar with the vanilla extract. The amount of milk should be equal to the amount of rice. The rice from the previous day is often a little dry. The milk should compensate for this, but it shouldn’t be too runny. Beat the egg whites with a mixer until stiff peaks form and gradually add the sugar. The amount of sugar in this recipe is designed for a light, delicate sweetness. If you want it sweeter, you can add more sugar accordingly. If the egg whites are very stiff, fold them into the remaining mixture and pour everything into a baking dish or a loaf pan lined with baking paper. Bake in a hot oven for 30 minutes at 180°C fan/convection oven or 200°C conventional oven. The fluff will rise and will be golden brown on top when ready. Remove from the oven. Unfortunately, the fluff always shrinks a little as it cools. You can eat it hot, warm, or cold. If you like, you can add compote or jam, but I also like it plain. This recipe is perfect for using up leftover rice if you’ve cooked too much the day before. I’ve been making this with long-grain rice. I don’t know if it would work with short-grain rice.