Hey foodies!
These are really delicious and easy to make. It is also a great recipe if you have left over rice pudding on hand and want to make something different out of it. Together with the egg everything sticks perfectly together, so you are able to fry them in a pan with some butter to make them even more delicious. The carrots give an awesome carrot cake like flavour and above all they provide a lovely texture to these cakes.
Rice Pudding Carrot Cakes
Ingredients
(for 4 servings)
- 150 g short-grain rice
- 600 ml milk
- 60 g sugar
- 1/2 vanilla bean
- 1 pinch of salt
- 200 g carrots
- 2 eggs
- butter for frying
Directions
- Boil your rice with the milk, sugar, vanilla, salt until you reach a rice pudding consistency.
- Meanwhile grate the carrots and separate the eggs. Mix the egg yolk with the grated carrots. Mix the egg whites with a hand mixer on high speed until stiff peaks form.
- When the rice pudding is ready, transfer it to the egg yolk carrot mixture. Fold the whipped egg whites under the mixture.
- Heat a non-stick frying pan with some butter over medium heat. Drop some of the mixture into the pan, flatten it and fry on both sides until golden brown.
- Serve with some powdered sugar on top. Enjoy!
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Fantastic! I never would have thought to do this with rice pudding. Next time I have leftovers, I might try this. It seems like it would make a great breakfast!