Rice pudding bake with the Thermomix® is a regular fixture in our kitchen whenever we need something sweet and filling. The key point: the egg whites are whisked separately and folded in at the end. That is what makes the bake light and airy rather than dense.
We have been making this bake for years, especially in winter. The Thermomix® cooks the rice pudding at exactly 90°C on speed 1 without it catching on the bottom. That is where the Thermomix® really makes a difference: you can leave the rice to cook for 35 minutes unsupervised while you chop the chocolate and whip the egg whites.
Rice Pudding Bake with the Thermomix®
Ingredients 0 / 15 ✓
- 4 eggs
- 1 pinch salt
- 50 g almonds
- 100 g chocolate
- 800 g milk
- 50 g double cream
- 100 g sugar
- 50 g butter
- 200 g pudding rice
- 350 g mandarin oranges tinned
- 100 g dark chocolate
- 300 g double cream
- 90 g sugar
- 50 g butter
- butter for greasing
Instructions 0 / 11
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1
Fit the butterfly whisk, separate the eggs, place the egg whites and salt in the mixing bowl and whip for 3 minutes / speed 3.5 until stiff peaks form. Set aside and refrigerate. Rinse and dry the mixing bowl.
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2
Place the almonds in the mixing bowl, chop for 5 seconds / speed 5 and set aside.
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3
Break the chocolate into pieces, place in the mixing bowl, chop for 5 seconds / speed 5 and set aside.
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4
Place the milk, double cream, sugar and butter in the mixing bowl and heat for 8 minutes / 100°C / speed 1 until boiling. Meanwhile, rinse the rice thoroughly and leave to drain.
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5
Add the rice and cook for 35 minutes / 90°C / speed 1 without the measuring cup. Drain the mandarin oranges well. If the sweetness is not quite right, add a little more sugar.
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6
Preheat the oven to 180°C top and bottom heat (fan 160°C, gas mark 3).
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7
Add the egg yolks, almonds and mandarin oranges to the finished rice pudding in the mixing bowl and combine for 8 seconds / reverse direction / speed 3.
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8
Carefully fold in the egg whites and chocolate pieces using the spatula, then transfer to a baking dish greased with butter.
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9
Bake the bake on the middle shelf for 30 minutes and leave to cool slightly. Rinse and dry the mixing bowl.
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10
Place the dark chocolate in the mixing bowl, chop for 6 seconds / speed 8.
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11
Add the double cream, sugar and butter and heat for 5 minutes / 70°C / speed 2.
Tip: The sauce can be served hot or cold alongside the bake.
Video
Nutrition per serving
Why the egg whites are whisked separately
The whisked egg whites make the bake light. Without this step, the mixture becomes dense and heavy. The egg whites are whisked with a pinch of salt for 3 minutes at speed 3.5 until stiff peaks form. Then you refrigerate them until the rice is ready. This prevents the egg whites from collapsing.
When folding, work gently with the spatula. Too much stirring destroys the air bubbles and the bake will turn out flat. We fold in the egg whites and chocolate pieces at the same time so the rice does not have to be moved too often.
The right cooking time for the rice
35 minutes at 90°C on speed 1 without the measuring cup. That is the exact time pudding rice needs to become soft without going mushy. The rice absorbs the liquid and still keeps a slight bite. Cooking longer makes the rice too soft. Shorter, and it stays hard.
Important: rinse the rice thoroughly before cooking. Unwashed rice sticks more and becomes stodgy. Draining only takes a minute but makes a noticeable difference to the texture.
Preparing the chocolate and almonds
The 100 g of chocolate is broken into pieces and chopped for 5 seconds at speed 5. The pieces remain coarse so they do not melt completely during baking. You want to find actual chocolate pieces in the bake, not an evenly brown mass.
The 50 g of almonds are also chopped for 5 seconds at speed 5. They add texture and a nutty flavour. Whole almonds would stay too hard; ground almonds would disappear entirely.
Using tinned mandarin oranges
The 350 g of tinned mandarin oranges must be drained well. If there is too much liquid in the bake, it will turn out watery. We add the drained mandarins directly to the finished rice and combine for 8 seconds on reverse direction at speed 3. The reverse direction prevents the mandarins from being crushed.
Fresh mandarins do not work. They release too much juice during baking and make the bake too wet. Tinned mandarins are already pre-cooked and hold their shape.
Making the chocolate sauce at the same time
While the bake cooks in the oven for 30 minutes, you can make the chocolate sauce in the Thermomix®. Chop 100 g of dark chocolate for 6 seconds at speed 8, then add 300 g of double cream, 90 g of sugar and 50 g of butter. Heat for 5 minutes at 70°C on speed 2. The sauce will become smooth and glossy.
70°C is the right temperature. Hotter, and the chocolate turns bitter. Cooler, and it does not melt fully. The sauce can be served hot or cold. Cold, it becomes firmer but not hard.
Baking temperature and time
180°C top and bottom heat on the middle shelf. 30 minutes. The bake is done when the surface is golden brown and only wobbles slightly when shaken. Baking longer makes it dry. Shorter, and the centre stays too liquid.
Important: grease the baking dish with butter before filling it. Otherwise the bake will stick and cannot be portioned cleanly.
How to serve the bake
Leave the bake to cool slightly before cutting into it. Straight from the oven it is too soft and will fall apart. After 10 to 15 minutes it has the right consistency. You can pour the chocolate sauce over it hot or serve it as a cold accompaniment.
We often serve the bake with our chocolate sauce made in the Thermomix®. It pairs perfectly because the intense dark chocolate flavour balances out the sweetness of the bake.
Leftovers the next day
The bake keeps in the fridge for 2 to 3 days in a sealed container. You can eat it cold or reheat it at 150°C for 15 minutes. Store the chocolate sauce separately in the fridge and warm it briefly at 50°C on speed 2 in the Thermomix® before serving.
Goes well with: cherries.
Also nice alongside: strawberry quark with the Thermomix®.
Freezing does not work well. The bake turns watery when defrosted because the egg whites lose their structure.
More sweet bakes and desserts with the Thermomix®: Thermomix® rice pudding, chocolate sauce.
