Fruit Rice with Custard

1. 

semi skimmed milk 1,5% 1.05 quart (1000 ml) • milled rice 8.75 oz (250 g) • sugar granulated 1.75 oz (50 g) • vanilla sugar 0.75 oz (20 g)

Cook the rice in a milk with vanilla and granulated sugar into the thick mash.

2. 

Rinse the saddle of venison pan with a cold water and evenly pour in the rise mash.

3. 

tangerine compote

Place canned fruit over the rise.

4. 

semi skimmed milk 1,5% 1.05 quart (1000 ml) • water 1.3 cup (300 ml) • sugar granulated 1.75 oz (50 g) • vanilla pudding - powder 5.75 oz (160 g)

Cook a thick custard from milk, water, sugar and custard powder.

5. 

Pour a hot custard over the fruit, smooth and let finished dessert cool down.

6. 

chocolate

After cooling turn out, sprinkle with grated chocolate and serve.

7. Hint

It is recommended to exchange the order of steps 4 and 2. Put the custard on the bottom of saddle of venison pan and as a last layer the rice. So the dessert will keep better shape and stability after turning out.