Nutty cream
Portuguese rice pudding
- 300 GRAM COTTAGE CHEESE
- 2 EGGS
- 1 CUP CREAM
- 75 GRAM SUGAR
- 75 GRAM ALMOND PASTE
- 4 TBSP ORANGE LIQUEUR
- 1/2 CUP MILK
- 2 TSP CORN STARCH
Mix the cream and the eggs and beat well. Mix the corn starch with the milk and add to the cream mixture, stir well. Bring slowly to the boil, but don't cook. Take off the heat when the mixture thickens. Add the rest of the ingredients. Allow to cool down for a few hours in the fridge.
Cook the rice 5 minutes in water and drain the water. Now add the milk, the cream and the lemon rind to the rice and bring to the boil. Simmer for 20 minutes, take the pan off the heat and add the egg yolks and the sugar. Allow the pudding to cool down and dust the top with cinnamon.
On 29 August 1825, Portugal recognizes the independence of Brazil, which is a lot earlier than for many other Western countries that occupied others. The Portuguese had been there since 1500. Click on culinary calendar for more links between cooking and history.
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