CookEat Recipe
Dutch Baked Rice Pudding with Raisins and Nuts
Cold baked rice pudding with lemon, nutmeg, raisins, nuts and folded egg whites.
Method
Steps
Step 1
Simmer rice in milk over low heat, stirring, until grains are tender.
Step 2
Cool until warm rather than hot.
Step 3
Grease a shallow pudding dish with the separate 10 g butter.
Step 4
Mix the measured 14 g butter, yolks, lemon juice, sugar, nutmeg, raisins and nuts into rice.
Step 5
Beat whites stiff and fold in gently.
Step 6
Bake at 175 °C until browned and centre reaches 74 °C, about 35–50 minutes.
Step 7
Cool promptly, refrigerate and serve cold.
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