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Gluten free
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Vegan
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
Rice pudding
-
Preparation time:
1 h -
Difficulty:
-
Number of ingredients:
10
Instructions:
1. Step
Boil the milk with the salt and vanilla paste, add the washed rice (preferably round grain arborio rice) and cook it gently over low heat (about 30 minutes). It is important that the rice is not dry, but still liquid enough to retain its juiciness while baking in the oven.
2. Step
Separate the yolks from the whites. In a large bowl, mix the egg yolks with the sugar and grated lemon zest. Mix the ingredients thoroughly with an electric mixer until completely smooth. Then add the softened butter to the mixture and beat with an electric mixer until the butter is completely combined with the other ingredients. Beat the egg whites separately until stiff peaks form.
3. Step
Add the milky rice, which has been cooled to room temperature, to the bowl with the egg yolks. Stir gently with a spatula or a spoon to combine all the ingredients. Then gradually fold in the whipped cream in gentle circular motions, making sure that the mixture retains its volume and that the cream is as evenly distributed as possible.
4. Step
Spread the mixture evenly on the baking tray previously covered with baking paper. Bake at 180 °C for about 40 minutes. If you want your rice strudel to have a thicker and crispier skin, we suggest that you bake the rice pudding for the last 10 minutes on the top only, so that the crust is even more pronounced. If you see that the rice has already turned brown, cover it with aluminum foil for a few minutes so that it does not ''burn'' by the end of the cooking time.
5. Step
Cut the rice spread into even cubes. You can also play around with other shapes if you like, using biscuit moulds (if you don''t have any, you can also use a larger diameter jar).
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