Trauttmansdorff rice

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cut the vanilla pod lengthwise and scrape out the pulp. Bring milk, vanilla pulp, vanilla pod, sugar and salt to the boil. Stir in rice and let it swell at low heat for about 30 minutes, stirring occasionally. In the meantime, drain the apricots and cherries and collect the juice. Cut half of the apricots into smaller pieces. Soak the gelatine in cold water.

2. 2

   Remove the rice from the heat and pour it into a metal bowl, let it cool down for about 10 minutes. Remove the vanilla pod. Squeeze the gelatine and dissolve in the warm rice while stirring. Carefully mix the rice with half of the cherries and the apricot pieces. Let the rice cool down in the bowl on a cold water bath. Whip the cream until stiff. Fold cream and liqueur into the rice. Rinse 4 cups or ramekins (250 ml each) with cold water and pour in the rice mixture. Tap the ramekins on the work surface to prevent air bubbles from forming. Cover and refrigerate for about 3 hours. Cut the remaining apricot halves into slices and halve the cherries. Fill up the juice with water to 400 ml.

3. 3

   Fold cream and liqueur into the rice. Rinse 4 cups or ramekins (250 ml each) with cold water and pour in the rice mixture. Tap the ramekins on the work surface to prevent air bubbles from forming. Cover and refrigerate for about 3 hours. Cut the remaining apricot halves into slices and halve the cherries. Fill up the juice with water to 400 ml. Add lemon peel and bring to the boil. Add apricot slices and cherries and cook over low heat for about 5 minutes. Stir cornflour with a little water until smooth, stir into the fruit sauce and bring to the boil again. Let it cool down and remove lemon peel. Turn over rice and arrange on plates with the compote. Decorate with lemon balm

4. 4

   Add lemon peel and bring to the boil. Add apricot slices and cherries and cook over low heat for about 5 minutes. Stir cornflour with a little water until smooth, stir into the fruit sauce and bring to the boil again. Let it cool down and remove lemon peel. Turn over rice and arrange on plates with the compote. Decorate with lemon balm

5. 5

   waiting time approx. 3 hours

Nutrition Facts

KCAL
440 kcal

CARBS
645 g

FATS
13 g

PROTEINS
8 g