This is an other recipe out of the Austrian cooking magazine. I' ve done a couple of other recipes a while ago.
Since the recipes are still sitting on my coffee table, I took a glance at them yesterday and decided to go sweet for the weekend.
Leftovers can be frozen easily. That reduces food waste and I can enjoy them for s while.
Recipe for a 25x30 cm baking dish:
1,25 l whole milk, 200 g double cream
400 g pudding rice, 200 g caster sugar
1 tsp vanilla paste, pinch of salt, 2 cinnamon sticks, 1/2 tsp cardamom powder
100 g butter, 4 eggs
100 g dried cranberries, 250 g raspberries
Use a big pot. Pour in milk, cream and add rice, sugar and all the spices.
Carefully bring to s boil, reduce the heat and stir often! Cook for 40 min. Put in a big cold bowl and add the cranberries and the butter.
Preheat the oven 180 C.
Cool down more and add the beaten eggs. Take care not to scramble the eggs. Add the raspberries. Butter the baking dish and fill the rice in.
Bake for 40 to 45 min.
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