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Riz au Lait Maryvonne

With Blueberry Coulis (Serving 8 desserts)

Maryvonne Robert lives in  Normandy, France, where she raised her three children, one of which is Jacky Robert. Her guests, children, grandchildren, and great-grandchildren, all covet her riz au lait, whose recipe has been in the family for ages.

Tools: - Wooden spoon - Sauce pan - Blender - Blow torch - Flat porcelain or crock dish

Ingredients:convert  - 1 liter whole milk, preferably organic - 100 g, or one little glass, Arborio rice (same as for Risotto) - 5 spoonfuls confection sugar - 1 vanilla bean, or 1 tsp vanilla extract - 1 pint Blueberries fresh or frozen - 4 oz. sugar  

Steps: 1) Combine milk, vanilla and rice. 2) Bring to a boil, then turn down to low. Simmer for 1 hour, and stir constantly, if not the rice will stick to the bottom of the pan and burn. 3)Add the sugar.4) Pour out in a crock dish and let cool at room temperature 5) Sprinkle with sugar and broil or burn with an old fashion Iron. 6) Let any child or hungry adult in the house eat the remaining rice stuck at the bottom of the pot. It is an option to mix liquor to the cooked rice. Dark Rum goes well with that.

In a blender, pure the blueberries with the 4 oz of sugar. Serve with the Riz au Lait that is spooned into plates or bowls.

Chemistry: (to be developed)

Wine recommendation: Usually, there is no wine served with rice desserts but a shot of Rum is delicious...

 

 

 

Combine milk and dessert rice. Bring to a boil, then turn down to low. Simmer for 1 hour, no less. Add the sugar. Stir constantly, if not, the rice will stick to the bottom of the pot and burn. Pour out and let cool to room temperature. Sprinkle with sugar and broil. Refrigerate. Let any child or hungry adult in the house eat the remaining rice stuck at the bottom of the pot.

Blend the blueberries with the 4 oz of sugar to serve with the Riz au Lait that is spooned into plates or bowls.

 

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