Miss My's Dutch Rice Pudding Pie

Today I made Dutch Rice Pudding Pie (in Holland it is called Rijstevlaai) and it was delicious. I haven't been to Holland in years and I miss a lot of Dutch foods one of them being Rijstevlaai. In Holland I buy my Rijstevlaai but you can't get anything similar in Finland so I decided to find a recipe and make it myself. The dough didn't quite turn out the way I expected (I was too impatient so the dough didn't rise as much as it should have) but the rice filling was so creamy, rich, comforting and my idea of heaven. I made Rijstevlaai using the following recipe:

For the Pudding

9 dl milk
200 gr dessert rice, round-grained rice
16 gr vanilla sugar
100 gr sugar
2 eggs, yolks and white separated

For the Dough

1 dl milk, warm
20 gr fresh yeast
25 gr sugar
225 gr flour
1 tbsp salt
75 gr butter, soft

In a saucepan let the milk cook over high heat as soon as it starts to boil, reduce the heat to medium low while adding the rice, sugar and vanilla sugar. Let it cook for another 25 - 30 mins or until it reaches a creamy texture

In the meantime, warm up the milk for the dough, over low heat, while adding the yeast and sugar, stir until it dissolves.

In a bowl, combine the flour and salt while making a little well in the middle where you can pour the dissolved yeast, start kneading while adding the soft butter.

Place the dough ball in a dry and warm place for 30 mins or until it reaches almost double its size.

Heat the oven to 200 degrees

Once the rice is done let it cool down for a bit, whisk the egg yolks and stir them under the rice.

Beat the egg whites until they are stiff and peaky and fold half of the content under the rice, the other half will be used just before the pie goes into the oven.

Pat down the dough and roll it out into a nice circle, a little bit bigger than your actual pie plate.

Once the dough is covering nicely your pie plate, divide the rice filling equally and use now the left-over egg whites while brushing it on the dough sticking out and on the creamy rice filling, to give it that golden brown colour once the pie is done. 

To make it look nice I top it with whipped cream and chocolate shavings. Bliss.

It should look like this but mine didn't. It tasted great though.

Recipe and picture from:

http://www.finecooking.com/item/40048/rice-pudding-pie

Miss My's Panna Cotta

We had guests yesterday so I made Panna cotta. I love Panna cotta. It's so rich, creamy, indulgent and delicious.

I made it using this recipe:

Panna cotta

400 ml whipping cream
60 gr. sugar
3 gelatine leaves, soaked in cold water for 5 minutes
1 vanilla pod, seeds only

For the Panna cotta, simmer the cream and sugar in a pan on a low heat, until the sugar dissolves. Remove from heat, squeeze the water out of the gelatine leaves and add them to the cream mixture. Stir the gelatine in until combined, then transfer to the fridge to cool.

When the Panna cotta mixture has thickened slightly, stir in the vanilla seeds and pour into the moulds. Return to the fridge for two hours, or until set.

Miss My's garnish

strawberries
shaved almonds
oat cookies, crumbled

Christmas Calendar 17

Rice porridge. Most Finns love to eat it at Christmas time. I love it too but I have my own recipe. The traditional way to eat it is with butter and cinnamon sugar. I like to eat it with shaved almonds and vanilla sugar. I will share my recipe with you.

Ingredients:

- 2 dl of rice (I use puuroriisi but you can also use risotto rice)
- 1 liter of milk (I use full fat milk)
- 2 tbs of regular sugar and 1 tbs of vanilla sugar
- shavings of real butter
- shaved almonds

Put the rice in a casserole dish. Add the milk. Stir in the regular sugar and vanilla sugar. Put the butter shavings on top. Cover the casserole dish with a lid or aluminium foil. Put the casserole dish to a preheated 200 degree oven. After approximately 45 minutes I remove the aluminium foil and stir the content so the butter is mixed with the rest of the ingredients. I check and stir every 10 minutes until the rice has absorbed the milk and the porridge is thick and creamy.

Remove the casserole dish from the oven and serve the porridge with vanilla sugar and shaved almonds. That's how I like to eat my rice porridge. You can also add blueberries and/or other berries, pomegranate seeds, raisins, cinnamon sugar and butter (the traditional Finnish way), slices of mango or slices of peach. The options are limitless.

Here are some pictures of the result. My daughter 'assisted' me with the pictures. The pig was her idea.

The result. With pig.

My daughter's bowl.

Quite proud of my Christmas table decoration.

The mariskooli with a view of our yard.

Aaaand again: the mariskooli.