Rice Terrinée from the Breton wedding feast

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Rice Terrinée from the Breton wedding feast

Rice Terrinée from the Breton wedding feast



Ingredients Rice Terrinée from the Breton wedding feast
Number of persons
-
8
+

500 g round rice (imperative)

250 g brown sugar

5 litres of milk (yes, 5 litres)

200 g semi-salted butter

2 vanilla beans

1 orange peel water (NO orange blossom water, taste too different...)




Preparation Rice Terrinée from the Breton wedding feast
Time Total: 3h05
Preparation time: 5 min
Cooking time: 3 hours
Preheat the oven to thermostat 5 (150°C).
Wash the rice.
Heat the milk in a bowl or casserole dish (without its lid) in the oven until it boils.
Split the vanilla lengthwise and scrape the seeds.
Add the pods, sugar, butter in pieces, orange zest, and of course the rice to the boiling milk.
Mix well for a few minutes, and remove the pan from the heat source.
Put the terrine (or casserole without lid) in the oven, and "forget it", for 3 hours.
A nice brown crust should form on the surface.
Leave to cool.
To serve, remove the crust (some people are very fond of it)... It is a cream that appears a beautiful amber colour, the grains of rice have almost disappeared.

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