piątek, 24 lutego 2012

Rice pudding with gingerbread plum sauce

The Autumn is in my opinion the best time for ice-creams or other dessert straight from the fridge. It is different with warm rice with a flavour of vanilla and cinnamon, break with lightly sour plum sauce. There is nothing better than sweet finish of a meal.

Ingredients ( make 4 big portions)
1 cup rice
2 cups milk
1 cup sour cream (min. 18%)
pinch salt
2 tbsp sugar (best with real vanilla)
½ vanilla stick
18 oz (500 g) plums
4 tbsp brown sugar (+/- depends on the fruit sweetness)
¼ teaspoon cinnamon
4 gloves
2 tbsp water

Rinse the rice. Cook in a pot with milk, sour cream, season with salt and sugar. Add the vanilla stick (you should cut it in half and get out the beans), stir from time to time until the rice gets soft. In another pot cook on a low heat stoned plums with water and spices until smooth and thick sauce. In a dessert bowls gently combine warm, creamy rice with the sauce.

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