Did you honestly think I would disappear on you?! Ta-daaaa, here I am, again! You won't get rid of me so easily, my dears! I know that I'm less and less present, but life there are highs and lows with everything, and right now I don't really stay much in front of the PC, so the blog suffers a little, but as you can see, I always come back.
And this time the word "return" takes on new meaning … yeah, 'cause in the meantime I have been in Belgium for a few days, a trip I took all by myself. I won't lie to you, it was a bit strange being so alone, and my trip was marked by the absence, but it's been quite a journey. And, being alone, I kept up with an exhausting pace: in 4 days I visited four cities (Brussels, Antwerp, Bruges and Gent), I never took public transportation (except for the train to travel from one city to another one), I often ate street food (above all frites or waffles) and I tried to see as many things as possible, walking, walking, walking and photographing.
I can't complain about this trip and this experience has been positive, but I admit that this time the coming back had a special flavour, much better than the bittersweet one that usually every coming back from a journey has.
And, talking about sweet, but not cloying, flavours, just like I love them, here it is the recipe for risolatte (rice milk), a dessert that I love beyond all reasonable doubt: fresh, light, delicate, customisable, full-bodied and easy to make.. What could I say more? Enough words: eat it, at least with your eyes or, preferably, with your mouth.
RISOLATTE
(Recipe from Ogni riccio un pasticcio, and slightly modified)
Ingredients (4 big servings or 6 smaller servings)
* more or less 1 l fresh milk
* 250 g rice
* 6 tablespoons of cane sugar (or regular one)
* seeds from 1/4 vanilla bean
* cinnamon (optional)
Procedure
In a pot large enough to contain also the rice pour in 750 ml of milk and sugar, add the seeds from the vanilla bean and bring the mixture almost to a boil.
Now add the rice and bring it to a cooking, stirring frequently. If you notice that the mixture dries out too much while rice is still undercooked, add more milk. Turn off the flame when you have a creamy (not too dry) mixture and when the rice is slightly undercooked, 'cause it'll continue to cook. Let it cool down a bit (and if you notice that it dries out, you can add some milk), put it in small bowls (or jars, if you're preparing a picnic) and leave them to cool in the refrigerator for at least 3 hours. You can serve them with a sprinkle of cinnamon (like I did), honey, fresh fruit, or just like that.
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