Rice Pudding with Macaroons

Ingredients

• 250 gRice
• 1250 mlMilk
• 125 gButter
• 175 gSugar
• 11 pcsEgg yolk
• 12 pcsEgg white
• 125 gMacaroon
• 1 tspLemon zest
• 5 mlVanilla extract
• 1 pcsCinnamon stick

Instructions

1. 1

   Cook the rice

   • Bring milk (1000 ml) with 1 cinnamon stick to a boil, add rice (250 g) and simmer gently, stirring occasionally, until the rice is tender but not mushy (about 25–35 minutes).
   • Remove the cinnamon stick and let the rice cool to lukewarm.
2. 2

   Prepare the mixture

   • Cream butter (125 g) with 125 g sugar and grated lemon zest.
   • Beat in 10 egg yolks one by one, then fold in the cooled rice.
   • Whisk 10 egg whites very stiff and gently fold them into the rice mixture.
3. 3

   Fill the mold and bake

   • Grease a suitable ovenproof dish with butter.
   • Layer the mixture and macaroons (125 g) in the dish, finishing with a layer of macaroons.
   • Place the dish in a deep baking tray, pour hot water into the tray (water bath, ca. 1–2 cm deep) and bake at 150 °C (top/bottom heat) for about 2½ hours until set.
   • Remove from the oven, let cool slightly and allow to rest warm before serving.
4. 4

   Foam sauce (to serve)

   • Warm 250 ml milk with 1 tsp vanilla extract (do not boil).
   • Whisk 1 egg yolk with 25 g sugar, temper with some warm milk, return to the pan and thicken gently over low heat. Cool slightly.
   • Whisk 2 egg whites with 25 g sugar to stiff peaks and fold carefully into the cooled vanilla cream to make a light foam sauce.
   • Serve the foam sauce cold or lukewarm with the pudding.