This is a popular dessert among German and Austrian Jews. It can be made dairy by cooking the rice in milk and using butter instead of margarine. However if you switch it to dairy, use canned, not fresh, pineapple. Fresh pineapple will curdle the milk and spoil the pudding.
ingredients
serves 6 to 8
2 cups long-grain rice
6 cups water
1 cup sugar
1/2 teaspoon grated nutmeg
1 teaspoon ground cloves
1 teaspoon vanilla extract
2 peeled peaches, fresh or canned, chopped
2 pineapple rings, chopped
1 tablespoon golden raisins
2 eggs, separated
2 tablespoons margarine
method
1. Place the rice in a saucepan. Add the water and bring to a boil. Cover and reduce heat; cook until soft, about 20 minutes.
2. Stir half the sugar, all the spices, vanilla, chopped fruits, raisins, and egg yolks into the rice.
3. Whip the egg whites with the remaining sugar until stiff, then fold into the rice.
4. Preheat the oven to 350°F.
5. Lightly grease a 2-quart glass baking dish. Turn the rice mixture into prepared dish.
6. Cut the margarine into pieces and use to dot the top of the pudding.
7. Bake for 40 minutes, or until lightly browned on top. Serve hot or chilled.
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