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Rice pudding

Name: Rice pudding
Total time: 1 h
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

(1)

Preparation time: 1 h
Difficulty:
Number of ingredients: 10

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.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

For the rice spread:

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

Instructions:

For the preparation of a light rice spread:

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.

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.

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.

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.

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).

Premium BAM baking products.

Order ingredients with a 10% discount:

Raspberry Topping, 200 g

4,90 €

Out of stock

Bourbon Vanilla Paste, 70 g

9,90 €

Discount on products used in the recipe - 10%:

-0,99 €

Total:

9,90 €8,91 €

-10%

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Rice pudding

Preparation time: 1 h

Difficulty: 2

Number of ingredients: 10

Ingredients:

For the rice spread

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

Instructions:

For the preparation of a light rice spread

	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.
	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.
	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.
	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.
	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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