Rice pudding – a dessert or a main course? Anyway, at our house it’s often on the menu: as a lunch or as a dinner. But not to let this dish become boring, I enriched it with plums which we certainly don’t lack in this early autumn season. The preparation will take you an hour and a half.
Ingredients (for 4 servings)
- 160 g short grain rice
- 600 ml milk
- 2 eggs
- 1 teaspoon vanilla essence
- 2 tablespoons powdered sugar
- 150 g plums
- 1 tablespoon sugar
- 7 g baking powder
Plum topping (optionally)
- 200 g plums
- 2 tablespoons sugar
- 2 tablespoons water
Boil the milk. Add rice and cook for 20 minutes to get a thick mixture. Set aside to cool.
Clean the plums, remove the stones, and cover with sugar. Set aside.
Separate egg yolks and whites. Whisk the whites. Add powdered sugar and vanilla essence to yolks and whisk for about 1 minute. Add cold rice mixture and stir thoroughly to get a homogenous mixture.
Slowly add the whites and stir again. Finally, add plums with sugar.
Pour the mixture into the baking tray and bake for 25 minutes on 180 degrees Celsius.
The rice pudding traybake is baked when the top turns golden brown.
Plum sauce topping is optional. Clean the plums, remove stones, and cut into small pieces. Cover with sugar, add water, and heat until boiling. You can blend the mixture or leave whole pieces of plums.
Rice pudding traybake can be served hot (after freshly baked) or cold. You can keep it in fridge for at least two days (without plums even a day more). When cold, its texture becomes more solid. You can microwave it before serving.