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LOCATION: Recipes >> Desserts Pudding >> Rice Pudding 05

Print this Recipe    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.

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