Frozen Rice Pudding With Compote Of Pineapple
A dish that leans on rice well washed and milk.
contains dairycontains eggs
Ingredients
US
Metric
- 80 ml rice well washed
- 240 ml cold water
- 1-1/2 cups milk
- Yolks 3 eggs
- 180 ml sugar
- 470 ml whipping cream
- 1 ml salt
Make it lactose-friendly
- 1-1/2 cups milk → lactose-free milk, oat milk, or almond milk
- 2 cups whipping cream → lactose-free whipping cream or chilled coconut cream
Steps
- PROCESS: Add cold water to rice and cook in double boiler thirty minutes. Drain, return to double boiler, add milk and cook until rice is tender, then rub through purée strainer. Beat egg yolks very light, add sugar and salt, then pour slowly on hot rice. Cook until mixture thickens, cool and half freeze. Then fold in the cream, whipped until stiff. Fill a round mould, pack in salt and ice, let stand two or three hours. Drain slices of canned pineapple; add one-half cup sugar to liquor and two shavings orange peel. Place on range and reduce slowly to a thick syrup. Cut slices of pineapples in half crosswise, lay them in syrup for two hours. Unmould pudding and garnish with the pineapple, placing cut side down.
Nutrition (estimated, per serving)
| Calories | 473 |
|---|---|
| Protein | 6.6 g |
| Fat | 25.0 g |
| Carbs | 57.1 g |
| Fiber | 0.2 g |
| Sodium | 261 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States