Milk rice cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the compote, wash plums, drain, quarter and stone them. Caramelise 70 g sugar until golden brown. Add plums and apple juice and bring to the boil. Leave to cool. Bring milk to the boil.

2. 2

   Remove the pot from the stove. Sprinkle rice pudding mixture into the milk with a whisk, stirring constantly. Let stand for 10 minutes. Beat the eggs and remaining sugar to a thick cream and fold into the rice pudding. Grease a springform pan (18 cm Ø). Fill the rice cream into the mould. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 35-40 minutes. Cool on a cake rack for 10 minutes. Remove the cake from the tin and sprinkle with almonds and icing sugar.

3. 3

   Grease a springform pan (18 cm Ø). Fill the rice cream into the mould. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 35-40 minutes. Cool on a cake rack for 10 minutes. Remove the cake from the tin and sprinkle with almonds and icing sugar. Serve with plum compote

4. 4

   Per portion (with 3 persons) approx. 2390 kJ/ 570 kcal. E 14 g/ F 13 g/ KH 95 g. Per portion (with 4 persons) approx. 1800 kJ/ 430 kcal. E 10 g/ F 10 g/ KH 73 g