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Rice pudding (rijstpap):

 

• * with vanilla

• Rice pudding, the classic French way, made with whole milk, sugar and eggs.
• Great to eat with dark brown sugar or as a base for other recipes.
• Some people will add saffran but i never liked it in my rice pudding!

INGREDIENTS:

• * 1 liter whole milk
• * 250gr rice (for desserts,long grain)
• * 1/2 tablespoon vanilla sugar (or one vanillapod)
• * 45gr unsalted butter
• * 150gr granulated sugar
• * 6 egg yolks
• * pinch of salt

• Put the rice in a bowl and rinse it several times, remove the water and let the rice drain.
• Pre-heat the oven at 190°C.
• Place the rice in a pot suitable for the oven and add the milk, salt, vanilla sugar (or scraped vanilla pod) and the butter.
• (do NOT add the sugar or egg yolks yet!)
• Set on medium heat and bring slowly to boiling point.
• Put on a lid and set in the oven for about 25 to 30 minutes.
  Do not stir the pan otherwise the rice will burn faster!
• When ready, remove the cooking pan from the oven.
• Add the sugar and egg yolks and mix it all together.
• Use a fork, that way you will keep the rice intact.
• Don't be too slow, we don't want the eggs to set.
• Bon Appetit!

Let it cool down or eat it while still warm, but always eat it with a golden spoon :-)

Serve with dark brown sugar or with cherries!

TOOLS NEEDED:

1. Oven pre-heated at 190°C
2. Cooking pot suitable for the oven (with lid).

TIPS & TRICKS:

1. Check if you are not sure about the cooking time, but do not stir.
2. Great base for making other dessert (pie) and more!