Pears with creamy rice pudding old dutch styl
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Pears with creamy rice pudding old dutch styl
  Pears    Rice    Pudding    Dutch  
Last updated 6/12/2012 12:50:02 AM. Recipe ID 11527. Report a problem with this recipe.
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      Title: Pears with creamy rice pudding old dutch styl
 Categories: Desserts
      Yield: 4 Servings
 
MMMMM---------------------------PEARS--------------------------------
      4    Cooking pears
    1/2 l  Water
     40 g  Sugar
      1 ts Vinegar
      1    Stick of cinnamon (*)
           Piece of lemon peel (just
           -the yellow part, the
           -white is too bitter)
      1 ts Potato-flour (or other kind
           -to thicken the juice that
           -keeps it clear)

MMMMM----------------------------RICE---------------------------------
  2 1/2 dl Milk
      2 tb Rice (the type to make
           -rice-milk)
      1    Grated peel of 1 melon
           -again, just the yellow bit
      2    Sheets of gelatine (*)
      1 tb Vanilla flavoured sugar (*)
      2 tb Sugar
    1/8 l  Whipping cream
 
  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.
 




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Recipe ID 11527 (Apr 03, 2005)

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