adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

R and R Pudding
R and R Pudding
0 Likes
Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Creamy rutabaga and rice custard, baked with a hint of nutmeg.
Ingredients:
  • 1 cup water
  • 0.5 cup long-grain white rice
  • 1 pound rutabaga, peeled and cut into 1 1/2 inch cubes
  • 0.5 cup milk
  • 1 tablespoon butter
  • 0.25 cup white sugar
  • 1 teaspoon salt
  • 0.125 teaspoon ground black pepper
  • 1 dash ground nutmeg
  • 2 eggs, separated
Instructions:
  • In a saucepan, combine water and rice, bring to a gentle boil over medium-high heat. Stir gently, cover, reduce heat to low, and simmer for about 20 minutes until the rice is tender and all moisture is absorbed.
  • Place the rutabaga in a large pot and cover with water. Boil over medium-high heat until tender and easily pierced with a fork, approximately 10 minutes.
  • Preheat your oven to a cozy 350 degrees F (175 degrees C) and lightly grease a 2 quart casserole dish.
  • After draining the rutabaga, transfer it to a mixing bowl. Mix in milk, butter, sugar, salt, pepper, and ground nutmeg. Mash the rutabaga until smooth, then blend in the cooked rice and egg yolks.
  • Whisk the egg whites until stiff peaks form in a separate bowl, then gently fold them into the rutabaga mixture before spooning everything into a casserole dish.
  • Bake in a preheated oven until the top is beautifully golden, approximately 1 hour.

Similar Recipes