Dutch rice pudding
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pints | Milk, not skimmed or |
| Fatfree | ||
| 2 | Eggs, separated | |
| 5 | tablespoons | Sugar |
| 1 | Vanilla pod | |
| 1 | cup | Plain rice |
Directions
Put the milk in a large pan on a slow heat. Cut the vanilla pod open lengthwise, drop it in the milk. When milk is almost boiling, take out the vanilla pod, scrape out the soft black center & put this in the milk. Your milk (and pudding) will be full of tiny black spots: this is supposed to happen. Throw the rest of the vanilla pod away.
Put the rice in the boiling milk, cook on slow heat for 1 hour approx. Beat the egg yolks with a fork in a small bowl; add a little of the hot rice, mix. Put the yolk mixture back into the rest of the rice & stir well. Do not boil, or the pudding might curdle. When mixed well, turn off heat. Add sugar (try a bit to check if it's sweet enough for you). Let pudding cool until almost cold. Beat the egg whites until very stiff & fold them into the rice. Pour the pudding into a serving bowl & cool before eating. The rice pudding will not be firm, but more or less runny. This is also meant to be.
File