Pears With Creamy Rice Pudding Old Dutch Styl

Similar to the instructions we pass along to our children for their physical safety, our Father in heaven gives us His instruction for our spiritual safety. Yet like ignorant and carefree children, we at times ignore His teaching. We at times want to do things according to our own estimation apart from the Scriptures. And when we do this, God in His mercy allows us to feel pain. Guilt is a gift from God that makes us sensitive to sin. Another word for this that we commonly use is conviction.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy	Dutch	Desserts	4	Servings

INGREDIENTS

4		Cooking pears
1/2		Water
40	g	Sugar
1	t	Vinegar
1		Stick of cinnamon, *
		Piece of lemon peel, just
		the yellow part the
		white is too bitter
1	t	Potato-flour, or other kind
		to thicken the juice that
		keeps it clear
2 1/2		Milk
2	T	Rice, the type to make
		rice-milk
1		Grated peel of 1 melon
		again just the yellow
		bit
2		Sheets of gelatine, *
1	T	Vanilla flavoured sugar, *
2	T	Sugar
1/8		Whipping cream

INSTRUCTIONS

Peel the pears, leave the stem on (looks nice). In a pan, bring the
water, pears, cinnamon and lemon peel to a boil. Stew for 3 1/2  hours.
Bring back to a boil. Put the potato-flour in a cup and add a  little
water, stir. Stir it bit by bit into the boiling pear stuff  until set
to the thickness of sauce. Let boil for another few  minutes. (Remove
the cinnamon stick if you prefer). Put rice, milk  and lemon grating
into pan and boil for 30 minutes. Soak the gelatine  in a generous
amount of (cold!) water for 10 minutes until soft.  Squeeze the water
out of the gelatine and add the gelatine to the  rice mixture (TAKE THE
PAN AWAY FROM THE STOVE). Don't boil it again!  The gelatine will not
set and it tastes yukky. Add the vanilla sugar  and the regular sugar.
Let it cool down. Whip the cream until stiff.  Work the cream into the
rice mixture carefully using 2 large spoons.  Cool again.  Serving
suggestion: Reheat the pears until just warm. Serve them on  the side
with the rice pudding. Pour some of the pear juice over the  pudding.
Enjoy!  (*) Stick of cinnamon: you could replace it with powder, but it
won't  taste the same (*) In the Netherlands we use sheets of gelatine.
If  you add up the volumes of the ingredients i'm sure you can work out
how much clear (no taste) gelatine powder of your own you should use.
(*) If you don't have vanilla flavoured sugar, use regular and add
some vanilla flavouring. Or even better: add a cut-open vanilla pod  to
the rice mixture while cooking. Scrape out the black centre and  add to
the pudding after cooking.  IMHO this recipe seems very little for 4
servings. The rice pudding  can be rather heavy though. If you make it
for visitors, just make  sure to make a double portion, just in case
they want seconds! And  rice pudding is even better the next day.
Cooking pears can also be  eaten cold.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 189 Calories From Fat: 55 Total Fat: 6.3g Cholesterol: 21.6mg Sodium: 18.8mg Potassium: 192.9mg Carbohydrates: 34g Fiber: 2.8g Sugar: 24.2g Protein: 1.5g