I was miles away from the idea of making risolatte but my friend La Rella asked me how could she use cardamom and, despite the fact that I had no idea, I ended up thinking and thinking about it…
In perfect Julie & Julia style, I took my grandmother’s cooking manual from the 50s and I looked up a suitable recipe to prepare sweet rice with milk and I simply decided I was going to add cardamom pods to it.
I reduced the quantities to avoid making a week of sweet rice, but I’m writing down the original recipe from “Il Talismano della felicità” – The happiness talisman – as it is written… once upon a time…
250 gr Rice – special rice for dessert
500 ml Water
1 l Milk
1 Vanilla pod
A few Cardamom pods
150 gr Sugar
Cover the rice with 1/2 of a litre of cold water and let it boil for 2 minutes.
Pour the water away and replace it with a litre of milk that you have previously preheated with the vanilla and cardamom pods inside.
When the milk is boiling, add the sugar and cook the rice for 20 minutes on a low heat.
The recipe now tells you that you should NOT stir the rice during these 20 minutes and honestly, for once I followed literally the recipe instructions but after I spent half an hour trying to clean my pot as the rice had created a ‘lovely’, sticky layer on the bottom!!!
In the 50s they probably assumed you had a crystal bowl handy, handy in your kitchen and the Talisman suggested that you pour the hot rice, that should still have a bit of liquid that wasn’t absorbed, directly into your precious bowl to cool down. (Do I have to admit that I didn’t have it?!!)
After that – probably guilty because it suggested you use a crystal bowl – the book also mentions that when the creamy rice is cold it could be used for a great variety of very economic desserts and it carries on, listing all the different options. I will leave them out of this post for tonight as I’m madly tired and I should go to sleep…
Once upon a time…