| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Campanile | 8 | Servings | |
INGREDIENTS
| 8 | Apricots | |
| 3/4 | Milk. | |
| 400 | g | Sugar. |
| 200 | g | Rice. |
| 2 | Eggs | |
| 1 | Knob of butter. | |
| 1 | Vanilla pod. |
INSTRUCTIONS
Make a rice pudding: Rince the rice and cook it in boiling water for 5 minutes. Strain. Heat the milk with a pod of vanilla split in two in a saucepan, add the strained rice and cook for 30 minutes until all the milk has been absorbed. Pour in 200 g sugar and let the rice absorb it. 2 Beat 2 eggs and add them to the rice and stir. Grease a souffle dish with butter, pour in the rice and put in the refrigerator for 3 hours. 3 Now prepare a syrup: heat 200 g sugar and 25 cl water in a saucepan. Bring to the boil. Wash the apricots and cut them in half to remove the stone. When the syrup is ready, put in the apricots and cook for 15 minutes over a low heat. Remove from the heat and leave to cool in the syrup. 4 Put the rice in a serving dish. Arrange the drained apricots on top. Pour on the syrup and serve. Campanile tip: Tinned apricots can be used when fresh ones are not available. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 31
Calories From Fat: 11
Total Fat: 1.2g
Cholesterol: 46.5mg
Sodium: 18.3mg
Potassium: 78.3mg
Carbohydrates: 3.4g
Fiber: <1g
Sugar: 2.9g
Protein: 1.7g