Small rice pudding cakes with apricots for Easter
Ingredients
- 350 ml milk
- 1 tsp cinnamon
- lemon zest, optional
- 175 g rice
- 80 g honey
- 4 eggs
- 4 apricots, or peaches
- whipped cream, for serving
Utensils
- pot
- spoon
- small oven dishes
Instructions
- Bring the milk, cinnamon and lemon zest to a boil.
- Add the rice and simmer for 15 minutes, stirring constantly.
- Let the rice cool slightly.
- Stir in the honey and eggs.
- Mix well.
- Add almonds or raisins if you like.
- Pour the rice pudding mixture into small greased oven dishes.
- Bake the rice pudding at 180°C for 15-20 minutes.
- Let the small rice pudding cakes cool down.
- Garnish with apricots and spray cream and serve.
