I don’t make it very often, although my husband loves it. He has a sweet tooth, so anything made with sugar is good. 😋 Luckily it’s easy to make it gluten and lactose free. In Hungary it’s served as a main dish, here in Belgium it’s more like a cake stuffed in buttered pastry.
Ingredients for 4 portions
250 g rice
1 liter lactose-free milk
sugar to taste for the rice
1 packet vanilla sugar
50 g gluten and lactose free pudding powder
sugar to taste for the pudding
1 liter milk
butter to grease the baking dish
2 tablespoons gluten-free breadcrumbs
I cooked the rice in the milk with, adding the sugar and the vanilla sugar. When it was ready, I took it off the heat and let it cool for at least half an hour.
I added the yolks of the eggs to the rice and mixed it well. Then I whisked the whites until stiff.
I greased a fireproof dish with butter and sprinkled with the breadcrumbs.
I mixed the whisked egg whites with the rice with quick but light movements, then I put it into the baking dish. I baked it in the oven at 200 °C for 30 minutes.
While it was baking, I made the vanilla sauce. The important thing is to mix the pudding powder with more milk than prescribed, so it will be thinner and will flow better than the usual pudding.
I took the baked rice pudding pie out of the oven and let it cool for a few minutes, because it’s easier to slice when cooled down a bit.
I served it with hot pudding and jam.