Fried rice pudding cakes with fruit salad recipe
Fried Rice Pudding Cakes with Fruit Salad recipe
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|40 g||short grain rice|
|1 tsp||lemon juice|
|2 tbsp||brown sugar|
|1||ripe mango, peeled and diced|
|1 pack(s)||vanilla sugar|
|½ tsp||baking powder|
In a saucepan, mix together 300 ml milk, 2 tablespoons of sugar, vanilla sugar and the rice. Cook over low heat for 30 minutes. Remove from the heat and allow to cool for 30 minutes.
Beat the eggs into a bowl and whisk in 4 tablespoons of milk, a pinch of salt, the flour, baking powder and 2 tablespoons of sugar. Mix in the cooked rice pudding.
In a pan, heat 1 tablespoon of oil. Form the mixture to small cakes and fry in the pan in batches until golden on both sides. Add more oil if necessary. Keep warm until all cakes are cooked.
Sprinkle the banana slices with lemon juice. In another pan, caramelize the brown sugar. Add the bananas and cook stirring gently until golden.
Mix the bananas with the mango and serve together with the rice pudding cakes.
ca. 25 min
Cooking / Baking Time:
ca. 1 hr
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Fried rice pudding cakes with fruit salad recipe
Recipe type: xarchivex
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