Belgian Rice Pudding

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            FOOD FUNNY
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We are indebted once again to Anna Welander of Uppsala, Sweden for
today's food funny:

I went to a restaurant that serves "breakfast at any time," so I
ordered French toast during the Renaissance.

- Steven Wright

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            TODAY'S RECIPE
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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.
Received on Fri Jan 23 13:17:53 2004