rice pudding

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Rice pudding with cinnamon and sugar
Rice pudding before cooking

Rice pudding , also Thick rice or rice porridge , is a dessert made of short-grain rice , which slowly in milk is cooked. Short-chain starch molecules contained in the rice are dissolved and thicken the milk ( gelatinization ). The result has a creamy, soft consistency in which the individual grains are still recognizable. The short grain rice used for the preparation is sometimes referred to as rice pudding itself.

Industrially produced rice pudding is offered in portion packs. To shorten the long cooking time of around 40 minutes, instant rice pudding is offered, which is simply stirred into boiling milk and briefly swells.

use

Rice pudding is served as a main meal, but also as a snack or dessert . It can be consumed warm or cold. Rice pudding is served pure or with red groats , apple sauce or other fruit preparations , cinnamon and sugar or various sweet sauces. The boiled rice pudding is also used as a basis for pie fillings or sweet casseroles .

Condéreis

A very rich way of preparing rice pudding is sweet rice or Condéreis , which is used in fine cuisine as the basis for numerous sweets and desserts. Milk flavored with vanilla and lemon or orange zest , butter and a lot of sugar (3 parts sugar to 5 parts rice) are boiled, then washed and blanched rice is added (or cooked with it), the pot is removed from the fire and the dish is covered in the oven cooked. For some recipes, the rice is then alloyed with egg yolk .

Variants are about:

  • Kaiserinreis ( riz à l'impératrice ): Condéreis is mixed with a salpicon of candied fruit and plenty of Bavarian cream and filled into a mold that has previously been poured with raspberry jelly on the bottom , allowed to solidify and overturned so that the jelly layer is on top; Served with raspberry pulp.
  • Maltese rice ( riz à la maltaise ): Condéreis with Bavarian orange cream, turned into a form poured with orange jelly and served with orange fillets.
  • Rice Trauttmansdorff: Condéreis mixed with salpicon of fresh fruits, whipped cream folded in, bound with gelatine , let solidify in a high, ribbed shape; Served with strawberry or raspberry puree.

As part of the Scandinavian Christmas dinner

In Denmark , Sweden , Iceland , Finland , Norway and the Faroe Islands , rice pudding is part of the typical Christmas dinner. You eat it with ground cinnamon and pour milk or fruit pebbles over it . According to legend, on Christmas Eve a bowl of rice pudding should be put in the stable for the elves who help out in the housekeeping , otherwise they will get annoyed. On the lunch table, the rice pudding bowl often contains an almond , the so-called " almond gave ". Whoever gets it on the plate gets married - according to popular belief - in the following year. Usually, however, you make sure that the youngest child finds the almond at the table; it then gets a little toy.

A more luxurious variant of the dish is risalamande from Denmark. Whipped cream and chopped almonds are added to the finished rice pudding and the whole thing is served with warm cherries. In Sweden it is called ris à la Malta and can sometimes be made with oranges, apelsinris . In Norway it is called riskrem .

Web links

Wiktionary: Rice pudding  - explanations of meanings, word origins, synonyms, translations
Commons : Rice Pudding  - Collection of images, videos and audio files
Wikibooks: Recipes for rice pudding  - learning and teaching materials

Individual evidence

  1. Auguste Escoffier: culinary arts guide. A handbook and reference book of modern French cuisine and fine international cuisine . Authorized translation of the second French edition. Publishing house of the international association of cooks, Frankfurt 1910, p. 762 ( SLUB Dresden - French: Le guide culinaire. Aide mémoire de cuisine pratique . Translated by Adolf Anker, Alexander Mathis, Emil Blankenburg, MC Banzer).
  2. F. Jürgen Herrmann (Ed.): Herings Lexicon of the Kitchen . 25th, revised edition. Pfanneberg, Haan-Gruiten 2012, ISBN 978-3-8057-0663-6 , p. 652-653 .
  3. Herrmann 2012, pp. 652–653; on riz à l'impératrice and riz à la maltaise, however, also compare Escoffier 1910, p. 795.
  4. Archived copy ( memento of the original from July 13, 2012 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. @1@ 2Template: Webachiv / IABot / www.milchreisrezept.de