Rice Pudding with Lemon Cream

Servings: 6
INGREDIENTS
  • For the pudding:
  • - 60 g of rice
  • - 250 ml of milk
  • - 2 knobs of butter
  • - 1 egg
  • - 60 g of sugar
  • - ½ spoon of candied citron
  • - 1 tablespoon pine nuts
  • - ½ tablespoon of white flour
  • - 1 lemon
  • - salt
  • For the cream:
  • - 1 egg
  • - 120 g of sugar
  • - 60 g of butter
  • - 2 lemons
INSTRUCTIONS
  1. Boil the rice for 10 minutes in salted water and, just before it is ready, put to boil the milk.
  2. Drain the rice and pour in the boiling milk.
  3. Add the sugar, keep aside a spoon, and the grated rind of half a lemon.
  4. Cook over low heat, stirring frequently, until the milk is completely absorbed by the rice (about 20 minutes).
  5. Turn off, let cool, add the candied fruit, a knob of butter, egg yolk, flour and mix.
  6. Whip the egg whites until stiff and add it gently to the rice mixture.
  7. Grease and sprinkle with sugar four small molds or a pudding mold.
  8. Fill them for three quarters and bake at 160-170 ° C in a water bath for 20 minutes.
  9. Let cool and refrigerate until ready to serve.
  10. Grate the zest of the lemons and squeeze them.
  11. Collect the juice in a saucepan, add the zest, egg, sugar and softened butter, mix and cook, stirring frequently, until it begins to boil.
  12. Turn off, pass the cream through a sieve and let it cool to room temperature.
  13. Pour a bit on the plates, turn over the puddings and decorated with pine nuts.

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