Name Rijstebrij: Rice pudding with brown sugar


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1 vanilla pod
1 litre/2 pints milk
150 g/5 oz pudding rice
4 tablespoons brown soft sugar
40 g/1 1/2 butter
cinnamon powder

Preparation. Split the vanilla pod open lengthwise. Bring the milk with the vanilla pod in a heavy-bottomed saucepan to the boil. Stir in the rice and return to the boil while still stirring. Cook the rice over a low heat for about 50 minutes, stirring frequently.
• Remove the vanilla pod from the rice, scrape out the black seeds and stir into the pudding.
To serve. Spoon the hot rice into four sweet-dishes and sprinkle with brown sugar. Add a small knob of butter and dust with cinnamon powder.
Preparation/cooking: approx.
1 hour
Contains per serving: 1690 kJ/403 kcal.
11 g protein, 17 g fat, 51 g carbohydrate
Decorate the rice pudding with roasted, flaked almonds.
Aim's House rice: add a few saffron threads to the milk, which turns the pudding a lovely golden colour and gives it a special spicy taste.
Delicious with fresh strawberries or apricot compote.
4 servings

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