Long Grain Rice Trauttmansdorff

Rating: 2.44 / 5.00 (9 Votes)

Total time: 45 min

Servings: 4.0 (servings)



* Rinse and drain the long-grain rice.

* Boil the milk with the vanilla pod.

* Add long grain rice and sugar and swell at low temperature for 30 to 35 min.

* Cut peaches into wedges and mix with cherries in a baking bowl.

* Remove the skin from the pears, remove the seeds and cut into small cubes, add to the other fruit form with the berries.

* Soak gelatin in cold water for 10 minutes, squeeze well and stir with the slightly cooled long grain rice.

* Whip the sweet whipped cream until stiff and fold in the Maraschino.

* Mix the long grain rice with the fruit and fold in the whipped cream.

* Press the fruit rice into a gugelhupfform rinsed with cold water and refrigerate for at least six hours.

* For the sauce, clean the fruit, drain well and mix with the sugar.

* After 30 minutes, crush the fruit and spread through a fine sieve.

* Dip the cake pan briefly in hot water, then turn out the rice pudding onto a plate and serve with the cold fruit sauce.

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