Rice Pudding
Description
The dish is prepared without unnecessary complications. English rice pudding can be made from leftover rice porridge. For a quicker version, I recommend using rice polenta. Pudding made from polenta turns out more delicate and uniform. It's convenient to bake the dessert in small molds and serve in portions. The ready dessert can be served at the table.
Instructions
- 1
Step 1
Prepare the ingredients for making English pudding. Be sure to use high-quality dairy products.
- 2
Step 2
For the base, prepare rice porridge. To do this, melt butter in a saucepan and add the rice.
- 3
Step 3
Stir the rice to coat it with the melted butter, then sauté for 2–3 minutes over medium heat, stirring constantly. Pour in the milk.
- 4
Step 4
Cook the porridge for 4-5 minutes, until the grain is done. If you use whole rice grains, cooking the porridge may take up to 30 minutes.
- 5
Step 5
Separate the egg yolks from the whites. Beat the whites with a pinch of salt until stiff peaks form. Combine the yolks with sugar and vanilla sugar, and beat until the mixture increases in volume and lightens in color.
- 6
Step 6
Into the still hot rice base, pour the egg yolks beaten with sugar and mix vigorously until smooth.
- 7
Step 7
Add the egg whites, beaten with salt, to the cooled rice mixture and gently fold them into the base using a silicone spatula with an upward motion.
- 8
Step 8
Grease ceramic molds with butter and place the prepared rice base for the pudding into them. Bake the pudding in an oven preheated to 170 degrees Celsius for 35 minutes.
- 9
Step 9
Serve the ready rice pudding with berry sauce or sour cream.
- 10
Step 10
The pudding has an interesting texture—it's very airy, fluffy, and tender!