
Ingredients:
- 250 g round grain rice (arborio)
- 1 ½ l whole milk
- pinch of salt
- ½ teaspoon BAM vanilla paste
- 100 g sugar
- 50 g butter
- ½ teaspoon lemon zest
- 5 eggs
- 50 g vanilla sugar
- 1 cup BAM raspberry dressing
Fluffy rice pudding is always a delight.
The rice pudding is easy to prepare. The best thing about rice pudding is that it is simple, uncomplicated to prepare, and not unhealthy if you don't add ''half a tonne of sugar''. The base is milky rice, but round-grain rice (arborio) works best and should always be rinsed well before cooking. To ensure that the rice spread is not too dry, always ensure that the milky rice is still liquid enough when it is still warm, as the rice will absorb liquid as it cools. Bake for about 40 minutes. Depending on how much golden-yellow crust you want on top of the rice pudding, we suggest you bake the pudding for the last 10 minutes on the top only so that the crust is even more pronounced. However, if the grated rice gets too ''hot'', you can bake it with foil for a few minutes.
The rice pudding can be served warm or cold. It can be kept in a sealed container in the fridge for at least three days or frozen and thawed briefly in the microwave or a conventional oven when you fancy an authentic dessert.
BAM TIP: Let the rice pudding cool down a lire serving it. You can top it with raspberry sauce and garnish with fresh mint leaves. The BAM Raspberry dressing with 70% raspberries is refreshing and has just the right amount of sweetness to delight even the most demanding gourmeThere'se''s nothing like the bombastic topping and the blending of soft m, silky, and sour flavors as the fruity topping soaks into the pores between the rice, grains.