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| Baked Swedish Rice Pudding |
"A bit exclusive; it includes baked meringue. Serve warm or bloodless."
Ingredients :
- four cups milk
- half cup lengthy grain rice
- half of teaspoon salt
- 4 egg yolks, room temperature
- half of cup white sugar
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- four egg whites, room temperature
- 3 tablespoons white sugar
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 45M |
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- Preheat oven to 350 stages F (a hundred seventy five ranges C). Grease a 2-quart casserole dish.
- Bring milk to a boil in a big saucepan. Stir rice and salt into milk, reduce warmness to medium-low, and cook, stirring regularly, till rice is tender, approximately 18 mins.
- Beat egg yolks, half of cup sugar, butter, and vanilla extract together in a bowl until blended. Stir 1 cup of the recent rice mixture into egg combination till well-blended.
- Pour egg mixture into rice aggregate in the saucepan; convey to a boil, stirring continuously, till aggregate thickens, approximately 1 minute. Pour into prepared casserole dish.
- Beat egg whites in a pitcher or steel bowl until soft peaks form. Gradually add 3 tablespoons sugar, continuing to overcome till stiff peaks form. Lift your beater or whisk instantly up: the egg whites will form sharp peaks. Spread egg white aggregate over rice combination, ensuring that egg whites are spread to the rims of the casserole dish.
- Bake within the preheated oven until golden, about 15 minutes.
Notes :
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