This is how breakfast was served to us in Holland, but we had to cook the rest ourselves. There is always a book with Dutch recipes in 4 languages ​​in the kitchen cabinet

If you ask me, friends, in which country in the world people eat the most, but not just a lot, but tasty, often and with pleasure, then I will not hesitate a minute with the answer - of course, in Holland.

But to be convinced of this, you will not only have to “hang out” for a couple of days in spoiled and depraved Amsterdam, chat with business partners in Rotterdam or The Hague, but travel to the hinterland of the country, drive through the countryside, or through those small towns that in times Middle Ages thundered throughout Europe. So, for example, Oudevater is a beautiful city of ancient canals, famous for the fact that all the women of the Old World were brought there so that they could prove through difficult tests that they were not related to witchcraft and were not witches.

And in Thorn, for example, I wrote down dozens of the best Dutch recipes, because this snow-white city, which was once founded by 20 nuns and ruled for a long time, creating a real matriarchy, seems to be created in order for home cooking gossips from all over to gather there. lights, sipped tea or coffee and shared recipes.

But I’m probably boring you a little with geography, because lovers of cuisine, and not travel, gather here, so I’ll continue the story about Holland later, and I’ll offer you a completely unusual type of rice casserole that I haven’t seen anywhere else in the world, and which is interesting for those who that housewives buy half of the “spare parts” for it in the supermarket, and do not cook it themselves. But it turns out so delicious that you will not regret it!

So:

1 faceted glass of rice,

3 faceted glasses of milk,

1/2 teaspoon salt

2 tbsp sugar

300-400 g of chilled puff pastry (we buy in the supermarket),

250 g of almond or oatmeal flat cookies (cakes), we also buy in the supermarket,

5 st. spoons of rum

1-2 tbsp. spoons of powdered sugar.

From myself, I add a couple of tablespoons of butter and a couple of yolks or 1 egg.

Well, the cooking process is very simple. In the evening, the Dutch cook rice porridge from milk, rice, salt and sugar (almost until the rice is ready).

In the morning, they cover a baking sheet with high sides with rolled ready-made puff pastry, put almond or oatmeal cookies on it, which are generously smeared with rum (it even seemed to me that they take more than 5 tablespoons). Next, spread a layer of rice porridge on top and send everything to the oven.

I do it a little differently though. I grease the sides of the baking sheet with plenty of butter, and send part of the melted butter and 2 yolks to the porridge and beat it with a blender or mixer before sending it to the baking sheet. I still want a little more of the usual dense tenderness in the casserole.

Everything is baked in an oven preheated to 180 degrees for 30 minutes, and before going to the table, the casserole is sprinkled with powdered sugar and cut into tiny cake squares. By the end of breakfast, all these cakes, of course, disappear, but it's so cool to watch some fat uncle put a tiny piece on his saucer with tweezers .... and so 20 times in a row.

In fact, I understand the uncle very well. It's hard to stop! And yes! Do not add vanilla or other flavorings to the casserole. Rum and almonds do their job and do not tolerate foreign odors.