I haven't been posting very regularly lately and I realize that I haven't posted any recipes for a while. Today was a National Holiday here, The Assumption, the Quinze Aout! It was pretty hot, but then a very strong wind started blowing, clouds rolled in and there were some nice storms. I stepped out to see how the sky looked and between lightning and thunder crashes, I could hear the rythmic thuds of fire works from a number of villages in the region. People have been waiting around all day for the fireworks, can't let a little torrential downpour disappoint them!
So I made dessert today. A Gateau au Riz, this is a classic rice dessert, pretty simple and hard to mess up, you can even cheat and use premade caramel, but the one I made used real caramel and that's part of the recipe below.
You need a nice pan you can put in the oven, a ribbed angel food or charlotte mold will work nicely .
In a saucepan on the stove over low heat, make the caramel with 75 grams of sugar and three soupspoons of water. Cook them until you have a golden brown caramel.
Next, lightly wipe the mold with some oil, then pour in the caramel and try to coat the inside evenly as it gets thick and sticky.
Take a cup (200 grams) of rice, preferably arborio and rinse in cold water. Then put in a saucepan, cover with cold water and cook a few minutes, then rinse in cold water.
Heat a liter of milk with a vanilla bean or a 1/2 teaspoon of vanilla extract. As the milk reaches the boiling point, add the rice. Stir with a wooden spoon and as the mixture reaches boiling again, reduce the heat and cover. Cook over a low heat for 30 minutes, stirring occasionally.
In a bowl, whip together: 2 entire eggs, 1/4 cup of milk and 150 grams of sugar.
Mix this with the rice and pour it all into the carmalized mold. Cover the mold with foil and bake in a 350 degree oven. Take it out and let it cool a bit. While it is still warm, take off the foil, cover the top with a serving plate and turn it over. It should just slip out of the mold with the caramel coating glistening enticingly!
You can add raisins and a variation, I have made this with rice that has been cooked in milk instead of water.
Bon Apetit, bien sur!