Rice or semolina pudding
Ingredients
Directions
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Boil rise(semolina) in water for 10-15 minutes, then drain water, and add milk.
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Cook a viscous porridge.
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Cool down finished porridge to 60°C.
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Chop succade into pieces.
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Mix egg yolks sugar, butter, and vanillin.
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Put all in porridge and well mix.
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Grease portioned pans with butter and sprinkle with breadcrumbs.
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Whip egg whites into stiff peek and add porridge.
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Mix and immediately lie out in portioned pans.
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Smear with sour cream or a mixture of sour cream and egg on top and bake.
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In the process of baking, it increases the size.
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Slightly cool down the finished pudding and decorate with canned fruit.
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Serve with sweet sauces.

This baked rice pudding recipe is lovely served warm. It has the appeal of homemade comfort food.