Home · Recipes · Historical Cookbook · Cold Desserts

Rice Pudding with Fruit Layers

4 servings

Ingredients

• 250 g Rice
• Milk (as needed)
• Sugar (as needed)
• Cinnamon (whole) (a little)
• Almonds (long sliced) (a little)
• Wine (as needed)
• Lemon (juice and peel) (as needed)
• Currants (as needed)
• Apples (in slices) (as needed)
• Potato flour (a little)

Instructions

1. Cook the blanched rice until soft and not too stiff with milk, sugar, and cinnamon.
2. At the same time, half-cook the long-sliced almonds in a little water, add a few cups of wine, sugar, lemon juice and peel, currants, and the apple slices, let them soften, and thicken the sauce with a little potato flour.
3. Fill a rinsed mold alternately with a layer of rice, a layer of apples, and so on, so that rice forms the top layer.
4. Invert onto a bowl when cold and serve with wine or vanilla sauce.

Modernized from a treasured 19th-century German cookbook.