Baked rice pudding with sweet cheese
(0)
60 min
Under an hour
Sezamo
O rețetă de suflet din bucătăria tradițională românească: orez cremos fiert în lapte dulce, amestecat cu brânză proaspătă de vaci, stafide aromate, coajă de lămâie și scorțișoară, copt la cuptor până capătă o crustă aurie irezistibilă. Perfectă pentru un mic dejun festiv de weekend sau o gustare nostalgică alături de cei dragi.
Preparation method
Cooking the rice in milk: In a large saucepan, pour the whole milk, add a pinch of salt, and bring to a boil. Add the well-rinsed round-grain rice and let it simmer over low heat for 15-18 minutes, stirring occasionally, until the liquid is absorbed and the rice is creamy and al dente. Turn off the heat and allow it to cool down.
Preparing the flavorings and raisins: Soak the raisins in lukewarm water for 10 minutes, then drain them well. Finely grate the lemon zest, using only the aromatic yellow part.
Separating the eggs: Separate the eggs. Beat the egg yolks with the granulated white sugar and vanilla sugar until creamy and pale. In another clean bowl, beat the egg whites to stiff peaks with a tiny pinch of salt.
Chef's tip
For an even richer flavor, you can soak the raisins in freshly squeezed orange juice or a bit of rum before adding them to the rice.
Beat the egg whites to very stiff peaks and fold them in with slow upward motions: this is the secret to a fluffy, soufflé-like pudding that will not turn out dense after baking.
15 min
Under an hour
