Rice Pudding with Lemon Zest

4 servings

120 minutes

The perfect recipe to transform your childhood fears of cold, lumpy rice porridge, and at the same time rice casserole that looks like a cement block, into a spectacular dessert that both children and adults will demand more of. All you need to do is cook rice in milk, flavoring the latter with lemon zest beforehand. Then put it into molds and, having provided the rice with a cap of whipped egg whites, bake until golden brown. Take it out, cool it and serve with morning cocoa (for children) or with a glass of limoncello (for adults).

Energy value per serving

• Calories: 501.5
• Proteins: 16.5g
• Fats: 18.3g
• Carbohydrates: 67.8g

Ingredients

• Butter: 20 g
• Chicken egg: 3 pc
• Lemon: 1 pc
• Rice: 150 g
• Sugar: 100 g
• Milk: 1 l

Cooking steps

1. Boil the milk, add sugar and the zest of one lemon, whisk the mixture, add rice, and cook for five minutes, stirring constantly.

   Required ingredients:

   • Milk: 1 l
   • Sugar: 100 g
   • Lemon: 1 piece
   • Rice: 150 g

2. Preheat the oven to 80 degrees and place a pot of rice inside for about an hour.

3. Grease the pudding molds with butter inside and place them in the refrigerator. After an hour, take out the rice and let it cool at room temperature for half an hour.

   Required ingredients:

   • Butter: 20 g

4. Separate the whites from the yolks. Mix the yolks with the rice. Whip the whites and mix them with the rice as well.

   Required ingredients:

   • Chicken egg: 3 pieces

5. Pour the pudding into molds and place in an oven preheated to 80 degrees for ten minutes. Serve hot.