Tuscan rice pudding

Tuscan rice pudding is tender creamy rice and fragrant vanilla sauce. You can cook pudding not only with plums, but also with any seasonal fruits: pears, apricots... But the most delicious pudding is obtained with sweet and sour fruits.

Ingredients

• 200 g rice
• 3 - 5 large plums
• 30 g sugar
• butter for greasing the mold
• 250 ml. milk
• 250 ml. cream 15-18%
• a pinch of saffron
• 1 cinnamon stick
• 1 sachet of vanilla sugar (10 g)
• 4 large eggs
• 70 g sugar

Directions

1. Boil the rice for 10 minutes and drain.
2. To prepare the vanilla sauce, pour the milk and cream into a saucepan, add the saffron, cinnamon stick and vanilla sugar. Put the pan on a small fire and warm for 5-7 minutes. Then remove from heat and set aside for a few minutes. Take out the cinnamon.
3. Divide the eggs into yolks and whites. Set aside the whites for another dish, and beat the yolks to a light mass with 70 g of sugar. Whisking continuously, gradually pour in the milk mixture.
4. Then add rice and mix thoroughly.
5. Lubricate a baking dish with a diameter of 23 cm with butter and crush the bottom and walls of the form with 1 tbsp. Sahara.
6. Pour the milk-rice mixture into the mold.
7. Remove the pits from the plums and divide them into two halves or cut into plates. Add the remaining sugar to the plums, mix and put them on the milk-rice mass.
8. Bake in a preheated oven at 180 degrees for about 50 minutes.
9. Cool the finished pudding to room temperature, remove from the mold, cut into portions and serve.
10. Bon appetit!