Recipe by Catherine Jacob, Gasp\u00e9sie Sauvage
For 6 to 8 people<\/p>\n\n\n\n
In a saucepan over medium heat, heat the milk. Add the mushrooms. Leave to infuse for 2 hours on the counter.<\/p>
Filter the milk. Reserve the mushrooms.<\/p>
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.<\/p>
Cut the rehydrated mushrooms into approximately 1.25-cm (\u00bd-inch) pieces. Place them in the simple syrup over low heat while the rice is cooking.<\/p>
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.<\/p>
* 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.<\/p>
<\/p>
<\/p>
Enjoy your lunch !<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"
Recipe by Catherine Jacob, Gasp\u00e9sie SauvageFor 6 to 8 people 1.25 liters (5 cups) milk 1 sachet (28 g) of dried mushrooms Milk blend from Wild Gasp\u00e9 1 cup (250 ml) calrose rice 1 pinch of salt 375 ml (1 \u00bd cups) simple syrup * 3 tbsp. soup + 1 tbsp. sugar (+ or – depending on […]<\/p>\n","protected":false},"author":990002,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"rs_blank_template":"","rs_page_bg_color":"","slide_template_v7":"","footnotes":""},"categories":[61],"tags":[],"class_list":["post-1353","post","type-post","status-publish","format-standard","hentry","category-new-recipes"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t