Riz Condé

This is one of those desserts I used to have for sunday coffee, when I first cvame to belgium.
My FIL can never understand, back at home in Kerala we used to have rice for lunch and dinner and then when i mentioned that we also have breakfast items with rice , well as you all can imagine the looks of shock in his face.

My MIL makes rice once a week and every time when she makes rice, he complains oh it is rice for lunch and to that she replies to him, well you always complain about not liking rice, but there is nothing left in your plate when the lunch is finished. And more over you even take second helpings.
Ofcourse he replies to her ofcourse i take second helping otherwise it will go to waist :-)

So he uesd to buy these rice dessert from the bakers, saying i would love them as i had always rice back at home.
Have to admit i love this dessert and have been looking for a good recipe and it is only lately i found out this wonderful recipe.
Ofcourse as it is a sweet dessert, my FIL loves it, he don't mind that it is made from rice :-)

I would say it is a bit like our Kheer/payasom with a bit of difference.

Ingridients.

1 liter milk
I vanilla beans
150 gm rice , i used dessert rice, you can also nuse italian arborio rice.
150 gm sugar
25 gm butter
200 ml full cream
Pinch of salt
Apricot jam for serving.

Wash the rice and strain them.
Boil the milk with the split vanilla beans .
Add the rice, salt and butter. Bring it back to boil, remove the vanilla beans, scrape out the seed and put it back into the mixture.
Cook it for almost 35 minutes or till the rice is cooked stirring it once a while .
When the rice is cooked add the sugart and stir till it is mixed.
Take the pan from the fire , pour the rice mixture into a glass bowl .
You can cool the rice a bit adding water to a basin and keeping the glass bowl in it.
Add the cream which is lightly thickened.
Mix well.

Pour them to individual glasses and keep in the fridge for few hours.

Serve the rice condé with apricot jam. Normally it is served with this jam, but i think you can use any kind of jam according to your liking.
Heat he jam in the MW so it is easy to spoon on to the top of the rice
Sending this to Sirvalli's Rice mela and Srilekha's November event Sweets