Ye Olde German Rice Pudding – a delicious recipe with rice, liter, butter, almonds, lemon, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325F.
2
Boil the rice in water, just enough to soften the grains a little.
3
Boil the rice again in the 3/4 liters of milk until softened and translucent.
4
Strain, and set aside.
5
While the rice is cooling, grease a 3 qt pyrex or oven safe baking pan, and line it with bread crumbs.
6
Once the rice is cool, add the softened butter, chopped almonds, lemon rind, sugar, and egg yolks.
7
In a separate bowl, whip the egg whites to a stiff merangue.
8
Gently fold the egg whites into the rice mixture, just until combined.
9
Pour the mix into the baking dish.
10
Bake, uncovered, for about 1 1/4 hours or until set and the top is browned.
11
Let cool just long enough that you don't burn yourself and dig in :D.
6345
kcal
Calories
324
g
Fat
534
g
Carbs
298
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 160 g about 1 cup rice, 34 liter about 3 1/4 cup milk, 160 g about a stick and a half softened butter, 90 g about 1 cup chopped almonds, and more.
Yes, Ye Olde German 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
