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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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I tried to combine a Cypriot rice pudding with caramel cream. Very nice result. Ingredients:
2/3 cup rice (arborio or carolina) |
4 eggs |
1 spoonfull margarine |
1/4 teaspoon salt |
4 cups milk |
4 - 6 tablespoons sugar |
for caramel sauce |
1/4 cup granulated sugar |
1/2 teaspoon lemon juice |
water |
Directions:
1. Melt granulated sugar in small saucepan with lemon juice and water (enough to wet sugar) and stir until brown, but do not burn; pour it while hot into pudding mold and spread it with a spoon, all over inside.
2. Wash rice, drain, and cook slowly in milk for 45 minutes; turn into basin, add butter, salt, and eggs well beaten with sugar, and pour into prepared mold.
3. Set mold in bain marie (pan of boiling water) and bake in preheated oven at 180o C, till quite set (about 45 minutes).
4. Turn out and serve hot or cold.
5. For Cypriot rice pudding called Ryzogalo you may see the recipe at my blog :
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