Rice Pudding

Name: Rice Pudding
Yield: 10
Ingredients: Melted butter (for greasing); 1 cup of rice (200g); 5 cups of water (1.2 liters); 1 cup of sugar (180g); 1/2 teaspoon of grated lemon zest; a pinch of salt; 1 tablespoon of vanilla extract; 1/3 cup of black grapes (55g); 1/2 cup of milk (120ml); 3 lightly beaten eggs; Rice pudding with mango and lime zest; 1/2 cup of sugar (90g); 1 cup of water (240ml); 1 large haden mango (550g), cut into thin slices; Thin strips of lime zest; Mango cubes; 1/2 cup of sugar (90g); 1 cup of water (240ml); 1 large haden mango (550g), cut into 1cm cubes

1
Melted butter (for greasing)
2
1 cup of rice (200g)
3
5 cups of water (1.2 liters)
4
1 cup of sugar (180g)
5
1/2 teaspoon of grated lemon zest
6
a pinch of salt
7
1 tablespoon of vanilla extract
8
1/3 cup of black grapes (55g)
9
1/2 cup of milk (120ml)
10
3 lightly beaten eggs
11
Rice pudding with mango and lime zest
12
1/2 cup of sugar (90g)
13
1 cup of water (240ml)
14
1 large haden mango (550g), cut into thin slices
15
Thin strips of lime zest
16
Mango cubes
17
1/2 cup of sugar (90g)
18
1 cup of water (240ml)
19
1 large haden mango (550g), cut into 1cm cubes

Ingredients

1
Melted butter (for greasing)
2
1 cup of rice (200g)
3
5 cups of water (1.2 liters)
4
1 cup of sugar (180g)
5
1/2 teaspoon of grated lemon zest
6
a pinch of salt
7
1 tablespoon of vanilla extract
8
1/3 cup of black grapes (55g)
9
1/2 cup of milk (120ml)
10
3 lightly beaten eggs
11
Rice pudding with mango and lime zest
12
1/2 cup of sugar (90g)
13
1 cup of water (240ml)
14
1 large haden mango (550g), cut into thin slices
15
Thin strips of lime zest
16
Mango cubes
17
1/2 cup of sugar (90g)
18
1 cup of water (240ml)
19
1 large haden mango (550g), cut into 1cm cubes

Directions

1
Grease a 20cm diameter ring mold with butter. Reserve
2
Heat the oven to 200°C (hot)
3
In a medium saucepan, combine rice and water and cook over low heat, stirring constantly with a wooden spoon, until the rice is tender (about 30 minutes)
4
Transfer to a large bowl
5
Add remaining ingredients and mix well with the wooden spoon
6
Transfer to the prepared ring mold
7
Bake in the preheated oven with a water bath until the pudding is firm (about 30 minutes)
8
Let cool
9
Dismantle from the mold and let cool completely
10
Cover with plastic wrap and refrigerate for about 2 hours
11
Serve
12
153 calories per slice
13
Mango slices with lime zest
14
In a medium saucepan, combine sugar and water over high heat
15
Stir constantly with a wooden spoon until the sugar dissolves
16
Remove from heat
17
Add mango and stir gently to coat
18
Cool completely
19
Tire the pudding from the refrigerator
20
Decorate with lime zest and serve immediately
21
213 calories per slice
22
Mango cubes
23
In a medium saucepan, combine sugar and water over high heat
24
Stir constantly with a wooden spoon until the sugar dissolves
25
Remove from heat
26
Add mango and stir gently to coat
27
Cook for an additional 5 minutes
28
Cool completely
29
Tire the pudding from the refrigerator
30
Decorate with the mango syrup and serve immediately
31
213 calories per slice