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Rice pudding



  1. Wash rice and place in a saucepan in which milk has slowly boiled.
  2. Cook until rice has absorbed all milk.
  3. Let cool.
  4. Cream butter, sugar, yolks until creamy.
  5. Add lemon rind and salt to taste.
  6. Beat egg whites.
  7. Mix cooked rice into creamed butter, add sultanas and fold in egg whites.
  8. Put the mixture into a casserole dish greased with butter and sprinkled with breadcrumbs (if desired).
  9. Bake for approximately 40 minutes in slow oven (160 – 180°C).