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Rice Pudding
  • 800g milk
  • 150g white short grain rice
  • 130g sugar
  • 200g cream
  • 8 egg yolks
  • 40g cornflour
  • Seeds from 2 vanilla pods
  • Strawberry, (chopped for garnishing)
  • Vanilla sticks, (for garnishing)
  • Cinnamon powder, (for garnishing)

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  • Mix milk, rice and half of the sugar in a saucepan and cook for 12 to 15 minutes.
  • Meanwhile, in a bowl mix together cream, egg yolks, cornflour, vanilla seeds and the remaining sugar.
  • Whip fast, then transfer to the saucepan and mix until the pudding thickens (the temperature should be around 73 degree Centigrade).
  • Pour the pudding into small ramekins chill in the fridge for a couple of hours.
  • Garnish and serve.


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