Ingredients
300 g round-grain rice
600 ml SABI milk
a pinch of salt
20 g SABI butter
3 pcs eggs
100 g granulated sugar
250 g SABI curd cheese with lumps
1 pc vanilla sugar
200 g fruit (to taste)
1 tbsp lemon juice
+ baking dishes
Procedure
1. Rinse the rice under running cold water. Put SABI milk with a pinch of salt and SABI butter to boil in a pot. Pour the rice into the boiling milk and cook over very low heat until half soft.
2. Whisk the yolks with half (50 g) of the granulated sugar until foamy. Stir the yolk foam into the cooked rice.
3. Mix the curd cheese with vanilla sugar and fruit.
4. Grease the baking dishes with butter and fill one-third with rice, then add the curd cheese filling, top up with rice, and bake in an oven preheated to 180 °C for about 15 minutes.
5. Whisk the egg whites together with 50 g of granulated sugar and lemon juice into a meringue. After 15 minutes of baking, spread it on the pudding and bake for another 15 minutes. Serve warm after baking. Decorate with fresh fruit and pour sweet syrup over.
