"Rijstpap" (Rice Pudding; Belgium)
From Koen Van Rompay (kkvanrompay@ucdavis.edu; 2009)
Ingredients:
(one can adjust the volumes accordingly)
1 liter whole milk
150 gram white rice
100 gram sugar
some vanilla (or some vanilla pudding powder that one buys to cook pudding), or if you prefer: saffron.
Optional: fruits, brown sugar....
Method:
Wash the white rice in a sieve. Bring the milk to a boil and then add the rice to it. Reduce the heat to low (or adjust if necessary, so that the milk stays very hot but doesn't boil), cover with lid, and then stir the rice every 10-15 minutes.
The rice will swell slowly; it usually takes 1-2 hours for the small amount of rice to have absorbed all milk, and the rice is clearly visible all along the surface. Then add the sugar and the vanilla (or some vanilla pudding powder) or saphrane, and stir well to mix it all (to avoid that the sugar caramelizes on the bottom), remove from the heat, and then pour in bowls to cool down. Once it is cooled down, one can put fruit on it, or brown sugar, or whatever you like. It can be stored in the fridge for several days.
Enjoy!
