Sometimes you try something new with GREAT success, sometimes you try something which results in failure. If I had planned on making a rice pudding with barely baked bread on the sides and uncooked bread on the bottom, then this would have been a success! Sadly, I was going for a rijstevlaai. A Dutch dessert that is very delicious. It is still very delicious in raw and uncooked and smushy form, but it would've been nice to have it perfect!
Here is a picture by picture report on how it went wrong, while thinking it went perfect!
- 25 g butter + extra for greasing
- 1100 ml of whole milk
- 250 g white bread mix (450 g pack)
- 175 g sugar
- 1 vanilla pod (1.5 g sachet) (I used vanilla sugar)
- 125 g dessert rice (400 g pack)
- 2 cups of whipped cream (250 ml each)
- 1 cinnamon stick (20 g bag) (I used regular ground cinnamon)
- 2 eggs
- 1 / 2 tablet of dark chocolate 72% (a 100 g)
While the dough is left alone for an hour, it's time to start with the rice! You're supposed to cut the vanilla pod and scrape the marrow out with the tip of a knife. I just opened a package of vanilla sugar. Get a pan and add the rice, the remaining milk, 1 cup of cream (250ml), the vanilla pod, the vanilla insides, cinnamon, a pinch of salt and 125 grams of sugar. Bring this to a boil while stirring. Stay near this boiling...
cos mine almost boiled over. BUT I SAVED IT RIGHT ON TIME! Let it cook on low heat for 20 minutes with some stirring from time to time. Let it cool slightly (KEEP IT ALL IN THE PAN!). It will sort of look like this, probably:
Preheat the oven to 175 ° C. Grease the raised edge of the 30cm springform pan (I used a 24cm one, cos we didn't have any bigger) with butter, or just put butter all over it. After the hour is over, and your dough is ready, get the dough and roll it into a circle of +/- 34 cm in diameter. Try to neatly put it into the springform pan. I suggest you don't use that special baking paper in the springform pan, cos the dough will just stick to it and you'll swear for 15 minutes trying to get the paper out of the dough. Also, if you are stubborn and think you could still use paper on the bottom, DON'T DO IT, cos you'll be eating paper with your pie.
Put tiny holes in the bottom with a fork.
And it's almost done! For the finishing touch whip the remaining cream with the remaining sugar back and forth, I whip my cream back and forth. (That somehow sounds dirtier than I had planned.) Whip it till it's stiff! Yes.
Use a cheesegrater for tiny chocolate gratings/flakes/shards? Thank you very much Google translate! Brush the cream over the vlaai and sprinkle the tiny flakes of chocolate on top. And it might look like this:
Or maybe more like this:
It still looks pretty great there, I didn't take a picture of the disaster that happened when I cut a slice. It is too painful to look at.
BON APETIT! Or eetsmakelijk!