To make the pudding: Combine 5 ingredients in a bowl
Add rice and mix well
Place in a buttered 18 cm diameter soufflé dish, with a capacity of 1 1/2 liters
Bake in a moderate oven (180°C), preheated, for 1 hour or until firm
Unmold, let cool, cover and refrigerate for at least 1 hour
To make the sauce: Combine 3 ingredients in a pan and reserve
Pass the maracuja seeds through a sieve and join the juice with the damasco mixture
Heat on low heat until it thickens
Remove from heat and let cool
Add damasco to a processor or blender and process until smooth
Add 1 1/4 cups of water and process again until well mixed
Cover and refrigerate before serving
Serves 8 portions
164 calories per portion
To make the pudding: Combine 5 ingredients in a bowl
Add rice and mix well
Place in a buttered 18 cm diameter soufflé dish, with a capacity of 1 1/2 liters
Bake in a moderate oven (180°C), preheated, for 1 hour or until firm
Unmold, let cool, cover and refrigerate for at least 1 hour
To make the sauce: Combine 3 ingredients in a pan and reserve
Pass the maracuja seeds through a sieve and join the juice with the damasco mixture
Heat on low heat until it thickens
Remove from heat and let cool
Add damasco to a processor or blender and process until smooth
Add 1 1/4 cups of water and process again until well mixed
Cover and refrigerate before serving
Serves 8 portions
164 calories per portion
