Rice Pudding with Cream Cheese

1. Rise

milled rice 1.1 lb (500 g) • whole milk 3.5% 1.05 quart (1000 ml) • water 1.05 quart (1000 ml) • vanilla sugar 1 oz (30 g)

Rinse the rise under the running water over the sieve and let it drain. Pour milk, water into the saucepan, add vanilla sugar and rise. Stirring frequently cook the rise. Let the cooked rise cool to the room temperature.

2. 

unsalted butter 5.25 oz (150 g) • powdered sugar 5.75 oz (160 g) • egg yolk 8 pcs

Beat the butter with sugar, stir in the egg yolks.

3. Cream cheese - apple filling

raisins 3.5 oz (100 g) • apples 12.25 oz (350 g) • dry curd cottage 1.1 lb (500 g) • powdered sugar 2.75 oz (80 g)

Soak the raisins into the water. Trim the apples and roughly grate it. Mix the cream cheese with sugar, add drained raisins and squeeze out the apples. Blend.

4. 

Add cooled rise into the beaten butter with egg yolks. Evenly blend.

5. Layering

unsalted butter • flour medium

Grease the deep baking dish with butter and dust with semi-coarse flour. Spread half of rise mixture over the bottom. Cover with cream cheese - apple filling. Third layer is rise mixture again.

6. 

dried plums

Place dried plums over the surface. Bake in preheated oven at cca 345°F (175°C) for 50 minutes, covered.

7. 

After 50 minutes uncover the rise pudding and let it bake for further 10 minutes.

8. 

egg white 8 pcs • powdered sugar 2 oz (60 g)

Beat the egg whites until stiff and stir in the sugar. Spread beaten egg whites over the baked pudding and put it back into the oven for further 10 minutes to finish the baking.