Rice Pudding With White Wine (Sutlach Sharapli) - cooking recipe

Ingredients

1/2 cup white rice (uncooked, but rinsed)
1 1/4 cups milk
1 1/4 cups light cream
2 tablespoons butter
3/4 cup raisins
3 tablespoons fine sugar
1 pinch salt
2 eggs (lightly beaten)
3/4 cup almonds (blanched & ground)
3/4 cup granulated sugar
2/3 cup dry white wine
1 cup heavy cream

Preparation

Preheat oven to 350\u00b0F (180\u00b0C).
In a lrg saucepan, boil rice in plenty of water till very soft. Drain well of liquid thru a fine sieve & return rice to the pan.
Add milk, light cream, butter, raisins, fine sugar & a pinch of salt.
Cook over med-heat till mixture is quite thick, stirring freq to prevent burning. Remove pan from heat & allow mixture to cool.
Add beaten eggs + ground almonds & stir thoroughly.
Pour pudding mixture into a well-buttered shallow baking dish & cook for 30 min or till the top of the pudding is a golden brown color.
Remove pudding from oven & allow to rest for 10 minutes. With a very sharp knife, cut pudding into triangular shapes in the baking dish & allow it to cool completely.
Meanwhile, put the granulated sugar & wine in a heavy saucepan & boil uncovered, stirring till the sugar dissolves & a thick syrup is obtained (about 10 min).
Pour the syrup over the cut rice shapes in the dish & leave it to be absorbed. Chill in refrigerator till completely cold & serve w/whipped cream.