Enumerated and well-washed rice in boiling water. After 10 minutes of boiling the rice to drain in a sieve to drain the water and put in a saucepan with the hot milk. Home this time it was baked milk and I decided to try it. Therefore, the color, and the taste of the pudding a bit "baked". In the list of ingredients, write the original recipe. true to the book. Cook for another 15 minutes, then cool slightly (so eggs, which we will add, not cooked)

Egg yolks rubbed with sugar.

Protein beat with a mixer in a foam.

Finely chop the candied fruit.

Mashed yolks add to the rice, also add the vanilla, mix.

To the rice add the candied fruit, butter (warm rice, it will melt itself). In the recipe to add raisins, washed and drained (100 g) and nuts chopped (50 g), but I didn't and I went fine without candied fruit. Just took not 50 grams as in the original recipe, and a little more than 100 grams.

Put in rice mass of beaten egg white and mix gently.

Put everything in the form, greased and sprinkled with breadcrumbs (I just took the silicone form - well he jumped out) and bake in the oven for 30-40 minutes on medium heat (I put on 180 degrees for 40 minutes). I have not cleared the whole pudding in 1 form, I took another one. The pudding turns out a LOT. And yet - the sweet-the sweet tooth will be nice and sweet, but my husband said it's too SWEET. Offer sugar a little less.

Better the pudding to cool to room temperature on a form, it "grabs" and then it will be easy to keep the shape. You can put in the fridge, this dish is even more delicious chilled. Definitely serve it with jelly, I specially cooked cranberry fresh berries acidity does bring out the delicate flavor of the pudding and transforms it into a treat.