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Recipe details
Rice Pudding with Tomato Confit
Creamy rice pudding flavored with vanilla and lemon zest and topped with a small amount of sweet tomato confit.
≈ 151 kcal/100 g · ≈ 632 kcal/serving
45 minEasyOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Ripe tomato80 g
Short-grain rice45 g
Whole milk250 ml
Sugar35 g
Vanilla extract2 ml
Unsalted butter5 g
Lemon zest1 g
Cookware and utensils
Heavy saucepan, small skillet, wooden spoon, knife, cutting board, and serving bowl
Directions
01
Dice the tomato into 1 cm pieces.
Products
Ripe tomato — 80 g
Action
Dice
Time
2 min
Temperature
Room temperature
02
Melt the butter in the skillet over medium heat.
Products
Unsalted butter — 5 g
Action
Melt
Time
1 min
Temperature
Medium heat
03
Cook the tomato with 10 g sugar until glossy and thick.
Products
Ripe tomato — 80 g; Sugar — 35 g
Action
Confit
Time
8 min
Temperature
Medium-low heat
04
Combine the rice, milk, remaining sugar, lemon zest, and vanilla in the saucepan.
