Although most of us will remember our grandmother’s recipe, rice and sago puddings are still made today. These desserts were often served with moskonfyt (must jam), honey or sugarbush syrup, but most of the time, as it is the case today, they were served with custard. Try this recipe from our Cape Winelands Cuisine Cookbook (Page 197) and you will have a comforting, traditional dessert that is quite easy to make and that will be loved by all!
Rice Pudding Recipe
2 cups (500 ml) milk or fresh cream
1 cup (250 ml) cooked rice
1 Tbsp (15 ml) butter
Pinch of salt
2 eggs, separated
½ cup (125 ml) sugar
1 piece dried naartjie peel, finely chopped, or zest of 1 fresh lemon, or 2 tsp (10 ml) rose water
¼ cup (60 ml) mixed berries
Preheat the oven to 150 ˚C (300˚F).
Heat the milk or cream in a saucepan and add the rice. Add the butter and salt.
Whisk the egg yolks with the sugar until light and fluffy. Add the warm milk mixture and beat well.
Beat the egg whites until stiff and fold into the milk mixture. Add the peel, zest or rose water and mixed berries.
Pour the mixture into a greased ovenproof dish and bake for 30 – 40 minutes, or until set.