Prep 30 mins
Cook 1 hr 15 mins
When my Oma passed away she left cupboard after cupboard full of old cookbooks. One of them, Das Hauswesen, was published in 1922 and was written entirely in German. Of course, I don't speak a lick of German, but I've been trying to translate the recipes anyway since I've always had an interest in authentic cuisine of any sort, especially Germany since my whole family's from there. This one was relatively easy to follow. I've made it twice now and it's very good for a different sort of treat. It's more of an eggy souflee type thing than the typical rice pudding that you're used to, but good all the same... The last time I made it I was out of almonds, so I substituted pecans and my hubby said he liked it better that way. I'm also thinking of substituting some graham cracker crumbs for the bread crumbs listed to line the baking dish. I haven't tried it yet, but I imagine it would be good. Enjoy!! :)
- 160 g about 1 cup rice
- 3⁄4 liter about 3 1/4 cup milk
- 160 g about a stick and a half softened butter
- 90 g about 1 cup chopped almonds
- 1⁄2 lemon, zest of, chopped finely
- 160 g about 1 cup sugar
- 10 eggs (separated)
- breadcrumbs (for lining the baking dish)
- Preheat oven to 325°F.
- Boil the rice in water, just enough to soften the grains a little.
- Boil the rice again in the 3/4 liters of milk until softened and translucent.
- Strain, and set aside.
- While the rice is cooling, grease a 3 qt pyrex or oven safe baking pan, and line it with bread crumbs.
- Once the rice is cool, add the softened butter, chopped almonds, lemon rind, sugar, and egg yolks.
- In a separate bowl, whip the egg whites to a stiff merangue.
- Gently fold the egg whites into the rice mixture, just until combined.
- Pour the mix into the baking dish.
- Bake, uncovered, for about 1 1/4 hours or until set and the top is browned.
- Let cool just long enough that you don't burn yourself and dig in :D.