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Belgian Rice Pudding

Last post Jan 25, 2004 2:36 PM by Cittie . 2 replies.


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  • Belgian Rice Pudding
    The Belgians enjoy this rice pudding so much they have a saying: "In
    heaven, one eats rystpap with golden spoons." The saffron gives it a
    rich, golden color but contributes very little in flavor; feel free to
    substitute a tiny pinch of turmeric if you don't have any saffron on hand.

    Belgian Rice Pudding (Rystpap, Riz au Lait)

    4 cups (1 L) milk
    1 cup (250 ml) long-grain rice
    1/4 cup (60 ml) sugar
    1 cinnamon stick
    1/2 vanilla bean, split lengthwise
    A pinch of saffron threads
    Brown sugar for garnish (optional)

    Combine the milk, rice, and sugar in a heavy pot and bring to a simmer
    over moderate heat, stirring occasionally. Add the cinnamon stick and
    vanilla bean and simmer covered - without stirring - over very low
    heat for 30 minutes. Stir in the saffron and cook 1 minute, stirring
    to distribute the color of the saffron. Discard the cinnamon and
    vanilla and cool to room temperature. Serve garnished with a sprinkle
    of brown sugar if desired. Serves 4 to 6.
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  • RE: Belgian Rice Pudding
    Help!! What do I do if I dont have a vanilla bean?

    Phil
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  • RE: Belgian Rice Pudding
    THis sounds soooo yummy!!! Thanks for the recipe!

    As for the vanilla bean ?...I'm gonna go out and buy me some to make this!!!LOL!! and then will try making my own vanilla from some of the other beans!

    But you could probably just use a 1/2 tsp of pure vanilla extract then adjust to taste.
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