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Ashkenazi Rice Pudding.

From Reiz Kugel.

125g (4oz) Flaked Rice
500ml Milk
300ml Double Cream
125g (4oz) Sugar
2 or 3 drops Vanilla Essence
3 Eggs, separated

Boil the rice in plenty of salted water for about 5 minutes, drain and rinse. Bring the milk and cream to the boil and add the rice.
Lower the heat and simmer on a very low heat for 20 minutes, stirring occasionally.
Add the sugar and vanilla essence and cook for a further 5 minutes. Stir in the egg yolks and mix thoroughly to form a custardy texture.
Whisk the egg whites until stiff and fold into the rice mixture.
Pour mixture into a buttered baking dish and bake for 20 minutes.
Serve hot or cold.

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Last updated: 17/07/08