Rice pudding

Here comes a dessert you will not be able to resist. A rice pudding with a summer flavour.
This type of steamed dessert has been wrongly forgotten, and it is very easy to prepare. Rice pudding recipes can be found in many historical cookbooks from the 19th and 20th centuries, but this one is something special.
It pampers the gourmet with the real flavour of lemons and oranges. The almond pieces give the whole thing that certain bite.

Method:

  1. Simmer the rice with the milk and salt over a low heat for about half an hour. Add a little milk if necessary to prevent it from burning.
  2. Cream the sugar, vanilla sugar, butter and egg yolks and fold into the cooled rice mixture.
  3. Add the raisins, chopped almonds and grated lemon and orange zest.
  4. Now beat the egg whites until stiff and carefully fold into the mixture.
  5. Grease a pudding mould well with butter or similar, sprinkle with breadcrumbs and fill with the rice mixture up to 2 cm below the rim.
  6. Place the closed mould in a boiling water bath for about 1 ½ hours.
  7. Reduce the heat and make sure that no water gets into the pudding mould. The water should be filled to the same level as the dough inside so that the pudding cooks thoroughly.
  8. Carefully turn the rice pudding out of the mould and serve either warm with homemade vanilla sauce or cold with preserved fruit, such as cinnamon plums.