Baked rice pudding


Total time: 1hr 05m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 584 Kcal, 11g Protein, 76g Carbohydrates, 25g Fat


Ingredients

  • Compote
  • 0.25 tsp cinnamon
  • 2 tbsp water
  • 800 g plums, cut into segments
  • 2 tbsp coarse cane sugar
  • Rice pudding
  • 6 dl milk
  • 2 dl cream
  • 1 parcel bourbon vanilla sugar
  • 200 g risotto rice
  • 2 pinches salt
  • To bake
  • 2 tbsp coarse cane sugar
  • Utensils
  • 2 baking dishes, each approx. 2 l, greased

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Instructions

  • Compote

    Place the plums, sugar, water and cinnamon into the prepared dish, mix.
  • Rice pudding

    Pour the milk, cream, vanilla sugar and salt into a pan and bring to the boil, transfer to the prepared dish along with the rice.
  • To bake

    Approx. 25 mins. (next to each other) in the centre of an oven preheated to 180°C. Sprinkle the cane sugar over the rice, stir briefly, bake for a further 25 mins. Remove both dishes from the oven, leave to stand for approx. 5 mins., serve together while still warm.
  • Tip:

    Instead of fresh plums, use frozen plums or apricots.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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