For ➏6 dl milk
110 g risotto rice
cinnamon stick
1 ts vanilla extract
20 g sugar
peel of 1 (non-treated) lemon
2 gelatin sheets
1.5 dl cream
1 tbs butter
1 tbs sugar
juice of 3 oranges
200 g strawberries
a shot of Pernod
2 star anise
Bring milk to a boil. Add the rice, sugar, lemon peel and cinnamon. Cook on mild heat for 30-35 m until the rice is soft.
Melt the gelatin in the mix.
Pour in a baking tin and cool in the refrigerator for 30 m.
Beat the cream and fold in the mix.
Lightly oil 6 serving cups. Pour rice in. Cool for 2 h in the refrigerator.
Caramelize 1 tbs of sugar in 1 tbs of butter. Add the orange juice. Thicken for a few m. Add 200 g strawberries, a shot of Pernod and 2 star anise. Cook mildly until mushy. Push through a fine sieve. Serve the remaining strawberry mash as a sauce.
Originally an Arab recipe, and spread from Baghdad to Spain, the mix of rice and sweetness was probably imported in the Low Countries during the Spanish rule in the 16th century. Rice still being an expensive product, it was reserved for feasts, as shown in the paintings of Brueghel.
The classic Flemish 'rijstpap' is made with rice and sugar, and saffron to add colour. It is served with brown sugar. This white fusion recipe is modern.
Read the related 'rijsttaart' (Belgian rice tart) recipe.
