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🍮 Vanilla Rice Cream Cassette

380 kcal · 45 min · 4 servings

Ingredients

• 500 ml Semi-skimmed milk
• 80 g Round grain rice (for pudding)
• 3 Stk Egg yolks
• 60 g Powdered sugar
• 1 TL Vanilla bean paste (or 1 pod)
• 1 EL Lemon juice

Instructions

1. 1. Put milk, rice, and vanilla in a pot. Bring to a boil, reduce heat, and simmer for 30 minutes until rice is completely soft.
2. 2. Whisk egg yolks and powdered sugar in a bowl until pale and creamy.
3. 3. Take about 200 ml of the hot rice-milk mixture and slowly whisk it into the egg yolk mixture (this is called tempering so the eggs do not curdle).
4. 4. Pour the mixture back into the pot with the rest of the rice. Cook all for another 2 minutes over low heat while stirring until the cream thickens.
5. 5. Remove pot from heat. Stir in lemon juice. Fill cream into 4 small ramekins and let cool completely in the fridge (min. 2 hours).

Nutrition per serving

• kcal: 380
• Protein: 8 g · Fett/Fat: 14 g · Carbs: 52 g