Rice pudding at the port
Instructions
Put the milk in a saucepan and bring it to a boil; Join then the rice and allow to cook al dente; the milk will absorb almost entirely.
Meanwhile, blanched almonds, peel them and chop finely.
As soon as the rice is ready upside down while holding it in a bowl and allow to cool slightly, then add 100 g butter, icing sugar well sifted, egg yolks, one at a time, and the almonds: mix the ingredients well.
Mounted four egg whites until very fine snow and blend the mixture, stirring gently from the bottom up because you do not unmount user.
Put the mixture into a mold from walls scannellate pudding, you have buttered and powdered with breadcrumbs.
Even the surface with the back of a spoon and put in a hot oven at 200 degrees for 35 minutes.
Prepare the cream to cover the pudding: melt 50 g of butter and add the cornstarch, stirring to avoid lumps.
diluted with the Harbour and, always stirring, Cook for 15 minutes at Campfire moderatissimo.
At this point Add peach jam and continue cooking for 5 minutes, then keep warm cream.
Remove the pudding from the oven, turn it upside down on a plate and sprinkling it with the prepared cream, letting it glide on evenly not pudding.
Ingredients and dosing for 6 persons
- 75 cl of milk
- 350 g of rice
- 100 g of almond
- 170 g of butter
- 170 g of icing sugar
- 7 eggs
- Breadcrumbs
- 20 g of maizena
- 25 cl of porto wine
- 100 g of peach jam