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I mix cooked rice, semolina, or wheat porridge with candied fruit, raisins, egg yolks, sugar, and a splash of vanilla. Then I fold in whipped egg whites, spoon the pudding into a greased mold dusted with breadcrumbs, and brush the top with sour cream or a beaten egg before baking.
I serve it with butter, sour cream, or a simple milk sauce. For 500 g of porridge, you’ll need 100 g of candied fruit, 100 g of raisins, 3–4 eggs, 150 g of sugar, 100 g of butter, and vanilla.
