Rice Pudding Cake with Prune Sauce
recipe

Preparation Time: 1 hour 15 minutes
Serving Size: 8 servings

Ingredients:

- 2 dl water
- 2 dl rice
- 2 tablespoons butter
- 5 dl milk
- 5 dl 15% cream
- 1 teaspoon salt
- 0.5 dl sugar
- 1 pinch ground cardamom
- 2 pinches cinnamon
- 3 gelatin sheets (total 6 g)
- 1 almond
- 200 g dried prunes
- 1 liter water (for prune sauce)
- 1 cinnamon stick (for prune sauce)
- 1 dl sugar (for prune sauce)
- 4 tablespoons potato starch + a splash of cold water (for prune sauce)
- 2 gelatin sheets (for prune sauce)
- Whipped cream for serving

Instructions:

1. Chop the prunes into smaller pieces and place them in a pot to soften in lukewarm water.
2. In another pot, heat the water, add the rice, and let the water absorb into the rice.
3. Add the butter and mix well. Then add the milk and cream, cooking the porridge covered for about 40 minutes.
4. Season the porridge with salt, sugar, cardamom, and cinnamon.
5. Add the softened gelatin sheets to the hot porridge and whisk well.
6. Line a springform pan with cling film and pour the porridge into the pan to set.
7. Cool the rice pudding cake in the refrigerator.
8. In the prune pot, add the cinnamon stick and sugar, cooking the prunes for 15-20 minutes.
9. Soak the gelatin sheets in cold water.
10. Mix the potato starch with a splash of cold water, then pour the mixture into the prunes while whisking continuously.
11. Cook for a short time and then mix in the gelatin sheets.
12. Pour the prune sauce over the rice pudding cake and refrigerate to set.
13. In the morning, remove the cake from the springform pan and serve with whipped cream.
Enjoy your delicious breakfast!

Nutritional Information (per serving):

- Calories: 320
- Protein: 5 g
- Carbohydrates: 45 g
- Fat: 15 g
- Fiber: 2 g
- Sugar: 15 g

Reviews: 3.17 (3094 reviews) ★★★★★ share