Baked rice pudding

Baked rice pudding

Total: 1 hr 5 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / people: 584 kcal
, Fat: 25 g
, Carbohydrate: 76 g
, Protein: 11 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Compote

800g plums, cut into segments
2tbsp coarse cane sugar
2tbsp water
¼tsp cinnamon

Rice pudding

6dl milk
2dl cream
1parcel bourbon vanilla sugar
2pinches salt
200g risotto rice

To bake

2tbsp coarse cane sugar
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Utensils

2 baking dishes, each approx. 2 l, greased

How it's done

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.

Good to know
Tip: Instead of fresh plums, use frozen plums or apricots.

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