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Rice bonbons with Old Amsterdam

Rice bonbons with Old Amsterdam

Ingredients

    For the rice bonbons

    • 1 oz of round corn rice
    • 1 cup of milk
    • 1 pinch of salt
    • The grated peel of 1/2 an orange
    • 2 tablespoons of candied ginger
    • 2 tablespoons of ground almonds
    • 2 tablespoons of sugar
    • ¼ of a teaspoon of ground cinnamon
    • 2 leaves of puff pastry (from the chiller cabinet)
    • 1½ tablespoon of melted butter
    • 2 teaspoons of breadcrumbs

    For the pomegranate sauce

    • 1 pomegranate & 4 tablespoons of sugar
    • 1 cup of red port wine and port wine for mixing
    • 1½ teaspoon of corn flour
    • A pinch of vanilla extract
    • 4 teaspoons of orange liqueur
    • 4.5 oz of Old Amsterdam
    • Icing sugar, for sprinkling

    Preparation

    Wash the round corn rice. Cook the milk with salt and orange peel. Add the rice and bring to the boil. Let it rise on a very low heat for 30 minutes, preferably without stirring. Cut the candied ginger into small strips, mix in with the almonds, sugar and cinnamon and add to the rice. Stir once in a while and let it cool down. For the sauce: cut the pomegranate in half lengthways and stone above a dish. Collect the juice. Caramelize the sugar and quench with the port wine and then half-boil it. Mix the corn flour with the port wine, stir into the port wine mixture and bring to the boil. Add the pomegranate pips, juice and vanilla extract. Remove the sauce from the heat. Add liqueur to taste. Preheat the oven to 350 F. Cut the puff pastry into 4 rectangles of 8 “ x 6 “, and butter them with the melted butter. In the center, sprinkle some breadcrumbs in a strip of 2 “ wide and 3.5”long. Distribute the rice on top of this. Fold the pastry across the rice and roll it up. Twist the shorter ends on the sides together, just like a bonbon. Put the bonbons on a buttered baking tray and bake in the oven at 350 F for 15 minutes until golden. Repeatedly butter with melted butter. Cut the Old Amsterdam into strips. Place the cheese strips across the bonbons and bake. Put the sauce and rice bonbons on a plate and sprinkle with icing sugar.