Posted by: Rachael | January 24, 2010

lovely leftovers

In Mongolia, after the cows were milked early in the morning, Toya would put on five litres of milk to boil. To this she added a very generous amount of sugar and some rice. When we had stoked up our fire, collected our water from the well, swept out our ger and the rice had thickened up, she would bring it over to us in a big bucket and we’d all sit around our orange table, perched on the edge of the beds, and slurp the rich creamy soup.

We haven’t been able to replicate the Mongolian soup. But then we haven’t made it with so much milk, or milk straight from a cow either. However, we still like our own sweet rice soup…..even when it is just leftover rice from the previous night’s dinner boiled up in some milk in the  morning.  Short grain rice might be the usual ingredient to use, but long grain is certainly not inedible! The sugar and sultanas probably help. So does a splash of vanilla.

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