Cook the dessert rice according to the instructions on
the packaging but in milk instead of water. Add a sachet
of saffron powder.
The pudding: boil the 25 cl milk with the split vanilla
pod. Beat 1 egg, 2 yolks and 100 g sugar until creamy.
Add 30 g flour and the vanilla sugar. Pour in half of the
hot milk. Mix well and pour the preparation into the
remaining milk.
Keep stirring, until you get the pudding.Whip the cream semi-
solid. Whip the cream halfway up. Stir the pudding into the rice
and mix with the half-whipped cream.
Allow the rice pudding to cool and serve with brown sugar.
Flemish rice pudding with brown sugar
30 g pastry flour
1 vanilla pod
1 sachet vanilla sugar
25 cl of cream
saffron
cinnamon
brown sugar
(for topping)
dessert rice
whole milk
1 egg
2 egg yolks
25 cl milk
100g caster sugar
Cook the dessert rice according to the
instructions on the packaging but in milk
instead of water. Add a sachet of saffron
powder.
The pudding: boil the 25 cl milk with the split
vanilla pod. Beat 1 egg, 2 yolks and 100 g
sugar until creamy. Add 30 g flour and the
vanilla sugar. Pour in half of the hot milk. Mix
well and pour the preparation into the
remaining milk.
Keep stirring, until you get the pudding.Whip
the cream semi-solid. Whip the cream halfway
up. Stir the pudding into the rice and mix with
the half-whipped cream.
Allow the rice pudding to cool and serve with
brown sugar.
30 g pastry flour
1 vanilla pod
1 sachet vanilla
sugar
25 cl of cream
saffron
cinnamon
brown sugar
(for topping)
Flemish rice pudding
with brown sugar
dessert rice
whole milk
1 egg
2 egg yolks
25 cl milk
100g caster sugar
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
