111. Christmas rice pudding (English recipe)

I'm not really keen on porridge, but this time I decided to make the English Queen's favourite dish — a rice pudding, timed for Christmas. It's a dish of rice mixed with water or milk, sometimes with other ingredients added. Depending on the occasion it's eaten either as a dessert or as a main course, most often at dinner. As a dessert it's usually served with sugar or another sweetener.

Cooking time ≈ 2 hours.

Ingredients:

• 50 g butter
• 3 eggs
• 1 lemon
• 150 g rice
• 100 g sugar
• 1 l milk

Finely chop the lemon zest (or grate it).

Boil the milk, add the zest and the sugar and mix thoroughly. Add the rice and cook for five minutes, stirring constantly.

Put the mixture into an oven heated to 80°C for an hour. Grease the pudding moulds with butter and put them in the fridge.

Take the rice out of the oven and stir. Let it cool to room temperature. Separate the whites from the yolks.

Whisk the whites.

Stir the yolks into the rice, then the whisked whites.

Divide the pudding between the moulds and put in the oven.

In the original recipe it should bake for ten minutes at 80°C, but it took me half an hour at 100°C.

Serve hot, with cinnamon, grated chocolate and jam.

Bon appétit!