– Rice pudding with milk mixture and wild flowers

Recipe by Catherine Jacob, Gaspésie Sauvage
For 6 to 8 people

• 1.25 liters (5 cups) milk
• 1 sachet (28 g) of dried mushrooms Milk blend from Wild Gaspé
• 1 cup (250 ml) calrose rice
• 1 pinch of salt
• 375 ml (1 ½ cups) simple syrup *
• 3 tbsp. soup + 1 tbsp. sugar (+ or – depending on your taste)
• 1 C. 1 tsp wild dessert spices from Wild Gaspésie

In a saucepan over medium heat, heat the milk. Add the mushrooms. Leave to infuse for 2 hours on the counter.

Filter the milk. Reserve the mushrooms.

In a saucepan, bring the milk, rice and salt to a simmer . Cover and cook over low heat for about 30 minutes. Stir occasionally to prevent the rice from sticking.

Cut the rehydrated mushrooms into approximately 1.25-cm (½-inch) pieces. Place them in the simple syrup over low heat while the rice is cooking.

Remove the rice pudding from the heat. Add the sugar, wild spices and pieces of drained candied mushrooms (keep the syrup for another recipe). Divide the rice pudding into small containers (or a large bowl). Eat warm or cold.

* Simple syrup: In a small saucepan, boil 250 ml (1 cup) of sugar and 250 ml (1 cup) of water for about 5 minutes. Let cool.

 

 

Enjoy your lunch !