At first taking a really long break from blogging was a great idea. The pressure was gone. No more long hours trying to find the perfect angle and the perfect light for the perfect photo. No more writer’s blocks. No more obsessive recipe idea chases. No more bi-lingual entries that took forever. Yeah, that was all great. But isn’t it completely crazy? After all this is a private blog that I do to entertain myself. Trying out new recipes, taking pictures of them and then writing down everything that might be connected to this recipe, finding a little story for it, all that is fun. But then my recipe entries do not emerge in an empty space. The internet is overflowing with really great sites and there is a lot of competition. Even if I do all of this because I like it and think it is interesting, I still want people to read this blog. And I want them to try my recipes.
The weird and challenging thing about a food blog is, in my opinion, that it is written for many different people. Some people just look at the pictures, some like the texts, and only a very few come here for a recipe. Which, on the other hand, makes up most of the work. I admit, often I have asked myself if it’s worth all this work. Since Social Media things have become so fast. You work on an entry for two days, you publish it, and it’s gone after 10 hours max. But then I do ask myself why I feel this way at all. Why does it even bother me? And then I had to think of women’s magazines. Every year in April they try to convince us that we really need to start working on our bikini body. Because there’s no life without a bikini body. And that’s what Social Media is like, too, isn’t it? Well, my whole life I have lived without a bikini body. There we go!
But there we go without a blog? Nah. Over the last few months I’ve realised that there is a lot of fun to blogging. I missed it. I looked though a lot of my old recipes and pictures and I am impressed with the large interactive cookbook that I have created here. I use it a lot and and a lot more than those stacks of paper notes I used to keep. And then spring started with green asparagus and rhubarb and daylight savings time with a lot of light. And instead of spring cleaning I am restarting the blog. Then in the end coming up with new recipes, taking pictures of them and writing about them is still a lot of fun. I hope reading is, too.
Rice pudding. I used to hate it. But milchreis is a much-loved main dish in Germany. Demanded by children and grown ups all over the country. So popular that it is available at canteens and cafeterias. You usually eat it hot, sprinkled with sugar and cinnamon or canned fruit like cherries. Or you eat it as a snack or dessert and you can buy ready-to-eat versions at most supermarkets.
Personally, I have never liked sweet main dishes. I need something hearty and savoury for lunch. I get really dizzy when I eat something sweet on an empty stomach. Plus, I always hated hot milk. I don’t even have to taste it. The smell alone makes me run away. I have no fond childhood memories of eating milchreis or grießpudding. In fact I have no childhood memories at all when it comes to these dishes. Thankfully, my parents never bothered serving them to us. Unfortunately, everyone around me always raved about them. Whenever a canteen would serve milchreis, I was alone queueing for the salad thinking about why everyone except me would want to eat a mushy rice dish with sugar for lunch.
Then a couple of years ago I was sitting at a Thai restaurant with a friend who ordered coconut rice. I still remember how shocked I was when she offered me some. I stammered something about hating milchreis and hot milk. When she told me that the dish was neither hot nor was there any milk in it, I still declined. But somehow she must have convinced me. And the next thing I know is that I ordered my own bowl of coconut rice.
Of course coconut rice is not the same as milchreis. But making milchreis with coconut milk made this dish into something I really enjoy eating. And it’s even better if you combine it with fresh fruit. My favourite so far has been rhubarb, because I love the combination of the rich and creamy sweet rice with something more tart. And even better if it has an edible shell, right? Also, if you care for rich and buttery flavour – this dessert has it, too. The rice you can see is a starchy short grain rice that is also called milchreis. You should be able to substitute it with any kind of short or medium grain rice you would use to make rice pudding.
Rhubarb Rice Pudding Tartelettes
- For the rice pudding:
- 100 g 1/2 cup sticky short or medium grain rice
- 1 can 400 ml coconut milk
- 50 g 1/4 cup sugar
- For the tartelettes:
- 170 g 1 1/2 cups plus 2 tablespoons all-purpose flour
- 60 g 1/4 cup plus 1 tablespoon brown sugar
- 60 g 1/4 cup refined coconut oil, softened
- For the rhubarb topping:
- 200 g chopped rhubarb
- 50 g 1/4 cup brown sugar
- To make the tartelette shells, preheat the oven to 200°C (400°F) and grease 4 tartelette pans (10 cm in diametre). Set aside.
- In a bowl, combine flour, sugar, and coconut oil. Mix with your fingers until the oil is incorporated and the mixture has formed crumbs.
- Press the dough into the pans.
- Poke several times with a fork and bake for 15 minutes or until golden brown.
- Remove from oven but don't switch the heat off.
- Remove shells from the pans once they have cooled completely.
- To make the rhubarb topping line a baking sheet with parchment paper.
- Place the rhubarb on the sheet and sprinkle with sugar.
- Bake for 15 minutes and stir from time to time.
- Remove from oven and let cool.
- While the rhubarb is roasting, prepare the rice.
- Combine rice, coconut milk, and sugar in a small saucepan and bring to a boil.
- Reduce to a simmer and stir often. Cook for 20 minutes.
- Remove from heat and let rest covered for another 10-15 minutes.
- Once the rice is done, divide it between the shells and top with rhubarb.
- Serve immediately.
So glad you are back!! Yepppppeeeeee!! I am very happy, your recipes are so great- the first yeasted dough I ever made was from your site.
Hi Aissa, thanks for commenting. I am very happy I inspired you to start baking with yeast. That’s fantastic!
I’m glad to see you writing and sharing recipes again. Blogging is certainly a labor of love and yours is one of my favorites. As soon as I get a working oven I’ll be trying more of your recipes. :)
Thank you, Jackie! I hope your oven is going to work soon.
I am delighted to see you are back – although you have appeared on my reader it has taken me a while to visit as life has been pretty crazy with travel lately – but although you say that it is gone in a few hours, really one of the nice things about blogs is that they are easy to return to unlike some social media feeds and your writing is always as lovely as your photos – I appreciate you doing the bi-lingual posts!. And I agree there are lots of blogs out there with similar recipes but this is a problem – which one to choose and this is where loyalty helps because I tend to like to use recipes from people I trust when there are many versions. And I haven’t been that fond of rice pudding because I am not a fan of hot milk either but my mum used to make it and occasionally I find it great comfort food – esp with some nice stewed fruit – never seen it in pastry but nice idea
Yes, you are right about returning! I save so many blog recipes and look at them later.
Welcome back! I understand your feelings about blogging since I’ve posted less recipes on my own blog because it feels a little hopeless. So many recipes posted already, will anyone actually make mine? Plus everything is in the now- someone recently said they were looking at an old post and seemed apologetic since she didn’t want to come off as a stalker- but I WANT people to read old posts! I try to make them solid enough that they will be helpful to everyone a few years from now.
I sometimes look at my old recipes and cringe. The pictures were terrible and the recipes way too complicated. It’s great that your recipes are different! And it’s right. It’s super great when people read old blog content and make a recipe or two. That’s what they are there for.
Uh, welcome back!!! I was thinking of you just yesterday. I missed your wonderful recipes and your kind and smart voice! So good you changed your mind. Lovelove, dear
Hurrah! Welcome back. :D I was just talking with a friend a couple of weeks ago about how much we missed your blog, and here you are. :) Really looking forward to reading and drooling over all your delicious recipes.
That is so sweet of you, Susan! Thanks for letting me know.
yay!! welcome back!! I love your blog and your thoughts and your photos – so I guess I come here for all of it! I also totally support disappearing whenever you want for as long as you want. That is definitely my approach to blogging – I do it for fun, so I only do it when it’s fun!
I didn’t grow up eating milky rice, but I remember when I was living in Italy during college, one of my italian friends made me risotto al latte and it was just rice and milk and it was quite good. A little sweet, but not with any added sugar. But honestly, coconut rice — that is just Next Level. Soooo good. I gotta get my hands on some rhubarb. You always have good rhubarb ideas. I don’t think I have ever cooked with it. !!!
Hey Amey, so good to hear from you! I like the idea of making this without sugar, oat milk is probably a good base for that. Risotto al latte sounds very elegant, I think.
Ahh welcome back, it was a great pleasure to see you are blogging again…and what a come back with my favourite rhubarb!!!
Schön, dass du wieder da bist.
Schön das du einfach auf dein Herz gehört hast. Anscheinend hat es die Auszeit gebraucht um Gedanken zu sortieren und Abstand zu gewinnen. Umso schöner das du jetzt wieder schreibst=)
Ich gehöre ja auch zu den Menschen die Milchreis lieben, schon immer. Und Greisbrei, mhhh lecker. Deswegen finde ich auch dieses Tartlette Rezept natürlich super!Hätte ich jetzt gerne vor mir stehen=)
Leider keins mehr da :D
Yay you are back!
This looks delicious, but when I have
Rhubarb I HAVE to make your rhubarb cake. Always do, so tasty!
That is great to hear! I always make that cake, too.
Welcome back! I’m happy to see your beautiful blog back in production, and I’m glad you’re having fun writing it. Sometimes it takes a little distance to help us appreciate what we do!
That is true, Andrea!
It’s so wonderful to have you back! Please take care of yourself and remember that this blog is for you, as much as we all enjoy it! Your blog has always been my favorite recipe blog by far, and I’m so excited to see posts again, but please remember to take it slow and put yourself first! I wish you all the best, and am excited to try this, like I am with all your recipes! Have a great day! <3
Thank you for your nice words! Have a great day, too!
Me too, I am glad to see you blogging again. Welcome back!
I come for the recipes, writing, and pictures – I love all of them and was really pleased to see a new entry show up in my RSS feed. <3
Thank you! I am super glad you still kept me in your reader!
It’s great to see you back, Mihl!
Hey Kittee! Thank you!
happy, dass du mit deinen rezepten zurück bist. ich schätze durchaus die eleganz deiner fotografien und die kontext einbringenden texte. am wichtigsten sind mir jedoch die rezepte. deine rezepte.
alles liebe aus dem ehemaligen vindobona
Vielen Dank! Das freut mich. Grüße aus einem ehemaligen Sumpf. Oder einem noch bestehenden, je nachdem wie man es sehen will.
Ich bin froh, dass du zurueck bist/I am glad you are back.
Hooray! Welcome back Mihl, I missed your posts :)
I almost did not open this email when I saw the recipe title, but I was happy to see you are blogging again. You have talked me into trying this. As soon as I see fresh rhubarb in the market, I will do so. I have always disliked rice pudding. In my experience it is an egg custard with nutmeg and a disagreeable rice texture. Growing up my father forced us to eat everything that was served. Being the only one left at the table staring at the bowl of rice pudding and gagging down bite after bite is a memory I have tried to purge. However, I am still willing to believe that in some other form, rice pudding could be quite good. I think the tart shell, rhubarb and coconut milk are probably the keys. Thank you.
Rice pudding with eggs doesn’t sound good indeed. I think if you’re forced to eat food that is a truly terrible experience that does more damage than good. I totally get that do don’t have any good memories here and I wouldn’t want to force anyone to try this. After all you could use a vanilla custard/pudding instead of the rice pudding.
Eine richtige Freude war das Auftauchen einer E-Mail von Seitanismymotor! Und noch eine größere Freude ist die Aussicht auf neue Blog-Postings. Die einzelnen Geschichten Deines Blogs sind mit so viel Liebe, Geschmack, Sachwissen und Stilsicherheit zusammengestellt, dass man sicher gerne jeweils ein bisschen länger wartet. Vielen Dank für die Entscheidung, viel Erfolg und Spaß am Wiederanfang! Und spezielle Grüße von meinem DH, für den Milchreis zu den schönen Kindheitserinnerungen gehört.
Danke, Laura! Mein Mann mag Milchreis auch sehr gerne und da es ihn nun bei uns öfter aml gibt, kann sich meine Tochter auch drauf stürzen. Die hat da keine Berührungsängste.
Danke für Deine Rückkehr und für das Rezept. Meine Enkelin kommt mich am WE besuchen und sie steht auf Süßes! Ich bin gerettet und kann Dir gleichzeitig mitteilen, dass die Rezeptideen für mich am Wichtigsten auf Deinem Blog sind, dazu die liebevollen Fotos – perfekt. Nochmals ein großes Dankeschön!!
Danke Dir, Petra! Ich hoffe, es schmeckt Deiner Enkelin.
Danke Danke Danke für’s Zurücksein!!!
Glad to see you blogging again! Good stories, beautiful photos and delicious recipes. Love it!
Schön, dass Du wieder dabei bist, ich folge Dir schon seitdem ich selber schreibe und Deine Gedanken habe ich schon gehabt und ansatzweise ausgeführt, d.h. versucht aufzuhören. Aber letztendlich ist es so, wie Du schreibst, ich mache es für mich, mir macht es Spaß. das möchte ich mit anderen teilen, und natürlich möchte ich, dass es auch irgendjemand liest, aber ich denke, wenn wir authentisch sind und mit dem Herzblut dabei, dann klappt das auch. Ich poste jetzt deutlich weniger, als in den ersten Jahren, denn ein gewisser Anspruch an die Rezepte ist auf jeden Fall vorhanden und man möchte nicht das 1000. Bärlauch-Pesto-Rezept posten. Also etwas Kreativität ist gefragt, aber das macht ja auch Spaß. In den letzten 2 Jahren hat sich vegan sehr viel getan, der erste Pioniergeist ist vorbei, als noch so vieles neu war, aber ich glaube, es lohnt sich trotzdem weiter zu machen. Also wünsche ich Dir weiterhin viel Freude dabei,
lieben Gruß Marlies
Marlies, Du sprichst wichtige Dinge an. Ich denke auch, dass es letzlich besser ist, wenn man weniger postet, aber dafür damit zufrieden ist, zum Beispiel weil man denkt, dass die Qualität stimmt. Viele Grüße:)
I’m so glad my favourite blog is back. Makes my day!