| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Dutch |
Dessert |
6 |
Servings |
INGREDIENTS
| 1 |
l |
Milk; not skimmed or fatfree |
| 2 |
|
Eggs; separated |
| 5 |
tb |
Sugar (or more to your taste; I don't like it too sweet) |
| 1 |
|
Vanilla pod (or vanilla sugar/flavour if you must) |
| 1 |
c |
Plain rice (the regular non-sticky rice will do; whatever you have but not brown rice) |
INSTRUCTIONS
From: dijcks@ce.philips.nl (Dijck Stephanie v.)
Date: 19 Jun 1995 15:47:33 -0500
This creamy rice pudding is a traditional recipe from Limburg, a province
in the south of The Netherlands. It should be eaten with blue plums: soak
dried blue plums overnight, cook shortly in their soaking juice, thicken
the juice with potato-flour/farina and cool before serving together with
the pudding.
Put the milk in a large pan on a slow heat. Cut the vanilla pod open
lengthwise, drop it in the milk. When milk is almost boiling, take out the
vanilla pod, scrape out the soft black centre and put this in the milk.
Your milk (and pudding) will be full of tiny black spots: this is supposed
to happen. Throw the rest of the vanilla pod away. Put the rice in the
boiling milk, cook on slow heat for 1 hour approx. Beat the egg yolks with
a fork in a small bowl; add a little of the hot rice, mix. Put the yolk
mixture back into the rest of the rice and stir well. Do not boil, or the
pudding might curdle. When mixed well, turn off heat. Add sugar (try a bit
to check if it's sweet enough for you). Let pudding cool until almost cold.
Beat the egg whites until very stiff and fold them into the rice. Pour the
pudding into a serving bowl and cool before eating.
The rice pudding will not be firm, but more or less runny. This is also
meant to be... Enjoy!
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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