Desserts Pudding: Rice Pudding 05 by Recipe Cottage

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	Rice Pudding 05

		Pears with creamy rice pudding, Old Dutch style Serves 4. 4 cooking pears 1/2 l. water 40 gram sugar teaspoon vinegar 1 stick cinnamon piece of lemon peel 1 teaspoon potato-flour or other thickener such as arrowroot 2 1/2 dl. milk 2 tablespoons short grain rice grated peel of 1 melon 2 sheets gelatine 1 tablespoon vanilla flavoured sugar 2 tablespoons 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, taking pan off heat. 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. Reheat the pears until just warm. Serve them on the side with the rice pudding. Pour some of the pear juice over the pudding.