Recipes from
Noord-Brabant

Rice cookies

• 175 GRAM RICE
• 2 CUPS MILK
• 1/2 CUP SUGAR
• 2 EGGS, split
• 2 TBSP FLOUR
• 1/2 TSP CINNAMON
• 1/4 TSP NUTMEG, grated
• BUTTER

• 2 CUPS MILK
• 1 CUP CREAM
• 1 CUP RICE
• 3 EGGS, split
• 1 TBSP VANILLA SUGAR
• FEW THREADS SAFFRON
• 75 GRAM RAISINS
• 50 GRAM BUTTER
• 50 GRAM PISTACHIOS, chopped

Bring the milk to the boil, add the rice and simmer 40 minutes on very low heat. Add the sugar and allow the mixture to cool down and add the egg yolks, the flour, the cinnamon and the nutmeg. Beat the egg whites until they are firm and fluffy and fold them carefully into the rice mixture. Heat some butter in a frying pan and make heaps of the batter, the size of a large tablespoon. Fry on medium high heat until the top side is dry, turn them around and fry until golden brown (approx. 1 minute). Take them out of the pan, keep them warm and repeat the process until the batter has finished.

Bring the milk with the cream and the saffron to the boil, add the rice and simmer for 20 minutes. Add the butter, egg yolks, pistachios, vanilla sugar and sugar. Beat the egg whites until fluffy and add to the rice. Put this mixture into an oven dish and bake 20 minutes in the oven at 180 degrees Celsius.

This is a recipe from the Anatolian region of Turkey.