1/2 cup of black currants, seedless
2 tablespoons of rum
1 tablespoon of lemon juice
1/2 tablespoon of grated lemon zest
4 cups of uncooked rice
2 cups of milk
1 pinch of salt
2 tablespoons of butter
2 eggs
1/3 cup of sugar
2 tablespoons of nutmeg
Additional ingredient: None
Accessory: 2-liter refrigerator
1/2 cup of black currants, seedless
2 tablespoons of rum
1 tablespoon of lemon juice
1/2 tablespoon of grated lemon zest
4 cups of uncooked rice
2 cups of milk
1 pinch of salt
2 tablespoons of butter
2 eggs
1/3 cup of sugar
2 tablespoons of nutmeg
Additional ingredient: None
Accessory: 2-liter refrigerator
Combine the currants, rum, lemon juice, and zest, and let it sit for 30 minutes
Cook the rice with milk and salt in a covered pot for an hour, stirring occasionally
Remove from heat and add butter
Beat the egg yolks in a blender and mix with the cooked rice
Once cooled, add the reserved currant mixture and preheat oven
Beat the egg whites, add sugar and nutmeg, and mix with the rice
Pour into refrigerator, sprinkle with remaining nutmeg, and bake in water bath for 30 minutes.
