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Rice Pudding with Fruit Jelly

4 servings

Ingredients

• 250 g Rice
• 250 g Sugar
• 3 pcs Lemons
• 1 tbsp Rum
• Fruit jelly (as needed)

Instructions

1. Rub the peel of two lemons onto sugar.
2. Cook the well-blanched rice slowly in a glazed or earthenware pot with water and sugar until soft.
3. Stir in the grated lemon peel with the juice of the three lemons and the rum.
4. Fill the still not completely cooled mixture into a moistened mold in layers, with each layer spread with fruit jelly, and place on ice.
5. When serving, invert and serve with whipped cream seasoned with sugar and vanilla.

Modernized from a treasured 19th-century German cookbook.