Imperial Rice Pudding
Ingredients
- 2 tablespoons gelatin
- 3 cups milk ⓘ
- 3 tablespoons rice, boiled, mashed with little milk ⓘ
- 8 tablespoons sugar ⓘ
- 2 tablespoons blanched almonds, ground to paste with milk ⓘ
- 1 teaspoon vanilla essence ⓘ
- 200 g fresh cream
- 4 tablespoons powdered sugar ⓘ
- blanched almond, for decorating ⓘ
- glace cherries ⓘ
Instructions
- Soak gelatin in little warm water and then melt on low heat.
- Boil milk and add prepared rice, remove from heat and mix in the sugar and almond paste; let it cool and then add the essence and gelatin.
- Refrigerate the mixture until semi set.
- Whip fresh cream with powdered sugar until stiff over ice cubes.
- Mix the cream with the semi set milk mixture, pour is a serving bowl decorate with almonds and cherries.
- Put it in the refrigerator to set.
Nutrition & Diet Analysis (per serving)
736
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).