RICE PUDDING

July 7, 2014

Not too long ago rice was hard to get in Austria and it was expensive. So were spices like cinnamon and cloves. My mother grew up high up on a mountain in a cute hut with a great view but only one stove for heating and the toilet far away from the house. It sounds like she still has nightmares from having to eat animal innards. But her eyes sparkle when she talks about things like bread with butter and sugar on top. Rice was only served on sundays or special occasions. So was this sweet dessert. The meringue on top is a late addition – and mainly for the looks.

RICE PUDDING – REISAUFLAUF

  • 225g rice
  • 1 liter milk
  • 2 cloves
  • half a stick cinnamon
  • 2 tablespoons butter
  • 3 eggs
  • 1 tablespoon powdered sugar
  • 90g sugar
  • pinch salt
  • raisins [optional]

 

_ wash rice and drain well

_ in a deep saucepan mix milk, cloves, cinnamon, rice and powdered sugar

_ bring to a boil

_ reduce heat and simmer until rice is tender [about 20 minutes]

_ hunt for your cloves and cinnamon stick and remove from the rice

_ mix in butter and let cool

_ preheat oven to 180°C

_ beat egg whites with a pinch salt until stiff

_ add 50g sugar and beat to get a meringue cream

_ beat egg yolks with remaining sugar foamy

_ add rice and stir to combine well

_ carefully fold in half the beaten egg whites

_ spoon mixture into an oven proof dish

_ bake for 30-40 minutes

_ decorate top with remaining beaten egg whites [might need to beat the egg whites again to get them really stiff]

_ bake for an additional 10 minutes

_ let cool a little and enjoy!

 

fox_ricepudding

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