Friday, April 20, 2007

Flemmish Rice Pudding by Yasmine's Mother

Another wonderful recipe I savored at an office pot luck. This was made with drunken raisins, meaning raisins soaked in liquor, rhum preferably although brandy works well too.

You'll need:

1 tablespoon butter
1 liter full fat milk
1 cinnamon stick
1 teaspoon ginger powder
1 pinch salt
1 pinch saffron
1 cup shortgrain rice
1 tablespoon vanilla
5 packs vanilla sugar
1 drop almond extract
1/2 cup 10% cream.

Melt spoonful of butter or margarine in dutch oven. Add in the full fat milk, the cinnamon stick, ginger, salt and saffron and bring to boil. Add the rice and reduce the heat to minimum. Simmer for 20 minutes, stirring occasionally. Bring heat back up to medium and remove the cinnamon stick, add in the vanilla, vanilla sugar and almond extract with the 10% cream. Keep stirring continuously with fork for another 20 min. The secret in a succesful pudding lays in the stirring. If the pudding is too solid after cooling, stir in some 10% cream. If you want to make it more festive, stir in some dark rum as well.

This rice pudding is traditionally served with a big scoop of brown sugar on top

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