Heyya I'm back! I've passed my exams, I
have the certification Wohoo! From now on I'm a nail technician, but only on
paper, I have much much to practice… But the one year stress is over
thanks to Buddha or one of the Olympians or whoever else… but someone is
definitely likes me up there [or down there]. I know it was not an arts faculty or else, but I just wanted to
study something easy and fast course what related to handcraft things and there
is always availability in it. I
can't help it I'm an artistic soul who always doing something creative, I can't
imagine myself as an office worker in my whole life, or being a teacher with
this unique attitude of mine… All
my previous studies were related with creativity or art as well, except the
hateful architecture tech. school. But that was a require if I wanted to finish
the historical monument protector course. Sadly I always realized that I will
not find a job in my occupation when I finished the current school. I loved the
graphic and web designing as well but I wasn't very fortunate with those too in
the work world. But this is an oooold and long story… My dream always will be being a
painting restaurator or monument renovator [beside the dream of my subconsciousness, being a hard rock star] but that dream is gone with
the wind. And now you can think if you want: -Frankly, my dear, I don't give a
damn.
Honestly, me neither… Just keep looking
forward from now on! *flourish
of trumpets*
So this time
artificial nail building. Sounds strange for me and probably there will be times when I'll
be bored with the whole, I don't care just no more jobless, moneyless months without
proper food and self-doubt again in my life... And at home my artworks always will wait for
me to cheer me up and there is business in those artificial nails and I have plans. That
is enough for me now. No more dreaming… Except dreaming about being a hard rock
star of course.
Well, rice.
Recently I made sushi and for the first
time I made sweet sushi or 'fruit sushi' as well. I loved it!
Recipe from HERE
And it just came to mind that I made the
Hungarian milk rice-pudding such a long time ago. It's almost the same as the
Japanese version, except that we use more milk and at
the end we bake the whole as well. When I was kid I didn't like rice that much,
except in this sweet form.
Anyhow I searched on the net I haven't found
anything about the story of this cake. But this is very popular in Hungary and
I found a recipe in my great-grandma's cookbook too, what is more than 100
years old. We call it 'rizsfelfújt', 'rizskók' or 'rizskoch'. Rizskoch is the oldest in
wording. Koch means 'souffle' or 'puffed-up' or 'pudding' [the English-kind] in German.
So probably this is another dish what came from the Austro-Hungarian Empire era
[1867-1918].
Or not.
Hungarian Sweet Rice-pudding or souffle
You'll need
1 tbsp unsalted butter
300 g short grain rice
150-200 ml cold water
a pinch of salt
About 3/4-1 l milk [I use rice milk, but
you can use soy milk or any kind.]
2-3 tbsp/or personal taste amount of sugar [I
use unrefined cane sugar (light brown) but you can use birch
sugar or what you want. But be careful with the sweetenings, this cake must be
not too sweet at the end, because they usually eat it with sweet sauce, jam,
powdered sugar or fresh fruit.]
1-2 tsp fresh lemon zest
1/3 Bourbon vanilla bean [scraped out] or 1 pack
vanilla sugar
3 eggs
Optional
raisin [I skip it because I hate raisin…
but some says it's good in this.]
Method to make it
Set a larger saucepot and heat up the
butter on low heat. After it melted add the washed rice and stir it for half a minute.
Add the water and the salt. Turn the heat to the highest. When it starts
to boil turn the heat on low and add 1/2 l milk, the vanilla, the sugar and the
lemon zest. Put a lid on but stir it often. About 15 minutes later taste the
rice. If it's too hard but the milk is almost boiled away add more milk. Put the lid back
but also stir it often. The rice will be good when it's very soft and the milk gives
a thick sauce around the rice. Taste it again and if its not enough sweet add a
little more sugar. But it's good if it's not too sweet!
Add the 3 eggs and stir it into the rice mixture till the whole is yellowish from the eggs. Set a medium baking-pan and grease it out with butter and sprinkle it with flour as well.
Pour the rice mixture into the pan. Preheat the oven. Bake the whole on
low heat until it's golden brown on the top. Done.
You can eat it with fresh fruit, jam,
marmalade, fruit sauce, chocolate sauce, vanilla sauce, powdered sugar, cinnamon, chocolate
ice cream, nutella… the list is never ending like that story with the funny-faced
white dragon.
I prefer it with strawberry or pineapple-passionfruit
marmalade
It's good to be back
