Rice pudding is a beloved and sweet symbol of the most innocent, sweet, nutritious and yet divinely delicious food. In fact, it is nothing more than a simple dessert where three simple “white” ingredients coexist in harmony: rice, niseste or rice flour and milk! It is a delicacy that people have enjoyed for centuries in various cultures.
It has its roots in the various seed porridges that appear in the Middle East. The earliest references to rice pudding are found in medical texts of the time, not in cookbooks, and all are related to easy digestion and stomach aches. In 19th century America, a pudding made from peanuts and tapioca was ‘prescribed’ for the same reason.
The history of rice is a long and complicated one. Food historians agree that rice came to Europe via India. Initially, rice was not used at all as an ingredient in cooking. It was valued mainly for its medicinal properties and was known as a thickening agent.
Today, it is found in dozens of variations across the Mediterranean and Middle East, sometimes flavoured with lemon, sometimes with the aggressive smell of mastic or the whimsical aroma of saffron. Often no ‘natural’ thickening agent such as niseste or cornflour is added, but the rice is allowed to ‘melt’ gently in the thick, fatty milk.
Source du texte : misini.gr
Ingredients for 6 portions
- 150 g Basmati rice
- 1 litre of water
- 1 litre of fresh milk
- 200 gr. sugar
- 50 g corn flour
- 1 egg yolk
- 10 gr. gum
- A little vanilla powder
- A pinch of salt
- Put the water and rice in a pan and wait for them to boil for about 20 minutes.
- Then add the milk, sugar and a little salt and cook for about 10 minutes.
- In a bowl, mix the blueberry, egg and vanilla and add a little water, strain through a sieve and pour the contents into the saucepan, stirring constantly so that it does not stick.
- Once the cream has set, it is ready.
- Serve in bowls and place in the fridge.
- Serve with cinnamon!