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Ingredients
- garnish:
- 3 eggs
- 3 cups of milk
- 1 ½ cup of cooked rice
- ½ cup of dry raisins
- ½ cup of sugar
- 1 teaspoon vanilla
- 1 teaspoon of cinnamon
- 6 pineapple slices
- 5 tablespoons of pineapple juice
- 4 maraschino cherries
- english cream:
- 1 cup of boiled milk (lukewarm)
- 4 yellows of egg
- ½ cup of sugar
Preparation
Step 1
1. Preheat oven at 325.
2. Beat eggs and add milk, rice, dry raisins, sugar, vanilla and cinnamon. Mix well.
3. Pour in a buttered plan and put in a bigger pan with hot water half.
4. Bake for 1 hour and 30 minutes.
5. During the first hour, stir 2-3 times.
6. Insert a knife in the center of the pudding and if it comes out clean it is done.
7. Cool and unmold. Ornate with pineapple slices and cherries.
8. Bring the pineapple juice to a boil and cook for 1 minute. Pour over rice pudding.
9. Serve with English custard.
10. Beat the eggs and sugar until foamy.
11. Add lukewarm boiled milk.
12. Cook stirring until tickens.
13. Keep in a stainless steel pan in the fridge for 24 hours.