Imperial Rice Pudding Recipe

Name: Imperial Rice Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons gelatin; 3 cups milk; 3 tablespoons rice, boiled, mashed with little milk; 8 tablespoons sugar; 2 tablespoons blanched almonds, ground to paste with milk; 1 teaspoon vanilla essence; 200 g fresh cream; 4 tablespoons powdered sugar; blanched almond, for decorating; glace cherries

Servings: persons

2 tablespoons gelatin
3 cups milk
3 tablespoons rice, boiled, mashed with little milk
8 tablespoons sugar
2 tablespoons blanched almonds, ground to paste with milk
1 teaspoon vanilla essence
200 g fresh cream
4 tablespoons powdered sugar
blanched almond, for decorating
glace cherries

1
Soak gelatin in little warm water and then melt on low heat.
2
Boil milk and add prepared rice, remove from heat and mix in the sugar and almond paste; let it cool and then add the essence and gelatin.
3
Refrigerate the mixture until semi set.
4
Whip fresh cream with powdered sugar until stiff over ice cubes.
5
Mix the cream with the semi set milk mixture, pour is a serving bowl decorate with almonds and cherries.
6
Put it in the refrigerator to set.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons gelatin, 3 cups milk, 3 tablespoons rice, boiled, mashed with little milk, 8 tablespoons sugar, and more.

Yes, Imperial Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Imperial Rice Pudding

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