| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Campanile |
8 |
servings |
INGREDIENTS
| 8 |
|
Apricots |
| 3/4 |
l |
Milk. |
| 400 |
g |
Sugar. |
| 200 |
g |
Rice. |
| 2 |
|
Eggs |
| 1 |
|
Knob of butter. |
| 1 |
|
Vanilla pod. |
INSTRUCTIONS
1 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.
A Message from our Provider:
“To ignore God is the height of selfishness”