Desserts

Rice pudding with dried cherries and vanilla sauce

Made by:

Ingredients

20 dkg
arborio rice 7.5 dl
Mizo lactose-free milk a pinch of
salt 1 teaspoon
vanilla sugar 8 dkg
powdered sugar 5 dkg
Mizo lactose-free butter 2 whole
eggs 5 dkg
dried black cherries

to the form

1 tablespoon
Mizo lactose-free butter 2 tablespoons
rice flour

to the dressing

1
egg yolk 1 tablespoon
edible starch 1 heaped tablespoon
sugar 1 teaspoon
vanilla sugar 5 dl
Mizo lactose-free milk

for serving

to taste
powdered sugar

Instructions:

 
Wash the rice several times and drain in a strainer. Put it in boiling water, cook for 2 minutes, then drain. Bring the milk to a boil, add salt and vanilla sugar, then cook the rice in it on a low heat until soft. Remove from the heat, stir in the powdered sugar, butter, lightly beaten eggs and cherries. Pour the mass into a cake tin, greased with butter, sprinkled with rice flour, and bake in a preheated 180 degree C oven for approx. 45 minutes. Allow to cool slightly, then loosen it in a circle with a knife and fold out the pudding cake on a plate.
While it cools, prepare the sauce. Thoroughly mix the egg yolks in a saucepan with a hand mixer with the starch and the two types of sugar, then add the milk. Stirring constantly over low heat thicken, but do not boil it.
Sprinkle the cooled rice pudding with powdered sugar and vanilla sauce.
 

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