German cuisine · Dough, Pasta & Rice

Rice Pudding Bake with Raisins

Pre-cooked rice pudding with eggs, raisins and cinnamon sugar baked in the oven into a golden bake.

Ingredients · for 6 servings

• 250 g round-grain rice
• 1 l whole milk
• 100 g sugar
• 1 pinch salt
• 1 vanilla pod
• 3 eggs
• 100 g raisins
• 60 g butter
• 50 g cinnamon sugar
• 1 organic lemon

Instructions

1. Soak the raisins in warm water for 15 min, then drain well; wash the lemon in hot water and zest it.
2. Bring the milk to a boil with the sugar, the scraped vanilla seeds and a pinch of salt, stir in the rice and let it swell over the lowest heat for 25 min, stirring occasionally, until creamy but still moist.
3. Remove the pot from the heat, stir in 40 g butter and the lemon zest, and let the mixture cool for 10 min.
4. Separate the eggs, stir the yolks into the lukewarm rice, whip the egg whites stiff and fold in gently together with the raisins.
5. Pour the mixture into a buttered baking dish, dot with the remaining butter in small flakes and bake in the oven preheated to 190°C (375°F) for 30 min, until the surface is firm and golden brown.
6. Let the bake rest for 5 min, sprinkle generously with cinnamon sugar and serve warm in pieces.