{"id":19263,"date":"2026-02-02T12:38:03","date_gmt":"2026-02-02T12:38:03","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/?p=19263"},"modified":"2026-02-02T13:02:14","modified_gmt":"2026-02-02T13:02:14","slug":"riz-au-lait-au-four-a-la-mastiha-de-chios","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/fr\/riz-au-lait-au-four-a-la-mastiha-de-chios\/","title":{"rendered":"Riz au lait au four \u00e0 la mastiha de Chios"},"content":{"rendered":"\n

Un dessert absolument traditionnel et d\u00e9licatement parfum\u00e9.\u00a0<\/p>\n\n\n\n

\"\"<\/figure>
\n

Recette traduite de l\u2019anglais, extraite du livre de Carolina Doriti, <\/strong><\/strong><\/p>\n\n\n\n

\u00ab Salt of the Earth, Secrets and Stories from a Greek Kitchen, Carolina Doriti \u00bb, \u00e9ditions Quadrille, 2023. <\/strong>Photographie \u00a9Manos Chatzikonstantis<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

Pour 6 portions<\/p>\n\n\n\n

INGR\u00c9DIENTS<\/p>\n\n\n\n

60 g de riz rond glac\u00e9<\/p>\n\n\n\n

180 ml d\u2019eau<\/p>\n\n\n\n

1 pinc\u00e9e de sel<\/p>\n\n\n\n

500 ml de lait entier, plus 280 ml suppl\u00e9mentaires pour la finition<\/p>\n\n\n\n

2 \u00e0 3 lamelles d\u2019\u00e9corce de citron (pr\u00e9lev\u00e9es \u00e0 l\u2019\u00e9conome)<\/p>\n\n\n\n

1 b\u00e2ton de cannelle<\/p>\n\n\n\n

\u00bd c.\u00e0 c. de mastiha de Chios, finement pil\u00e9e au mortier avec une pinc\u00e9e de sucre<\/p>\n\n\n\n

30 g d\u2019amidon de ma\u00efs<\/p>\n\n\n\n

1 gros jaune d\u2019\u0153uf, \u00e0 temp\u00e9rature ambiante<\/p>\n\n\n\n

60 g de sucre<\/p>\n\n\n\n

Pistaches d\u2019\u00c9gine finement hach\u00e9es pour le service (facultatif)<\/p>\n\n\n\n

EX\u00c9CUTION<\/p>\n\n\n\n

Rincez le riz, placez-le dans un bol et laissez-le tremper dans de l\u2019eau froide pendant 30 \u00e0 60 minutes.\u00c9gouttez-le puis transf\u00e9rez-le dans une petite casserole avec l\u2019eau mesur\u00e9e et le sel.Portez \u00e0 feu moyen \u00e0 vif et, d\u00e8s l\u2019\u00e9bullition, baissez \u00e0 feu moyen. Laissez fr\u00e9mir environ 5 minutes en remuant de temps en temps, jusqu\u2019\u00e0 ce que le riz soit presque tendre et qu\u2019il ne reste qu\u2019un minimum de liquide. Retirez du feu et laissez reposer le riz dans le liquide restant.<\/p>\n\n\n\n

Dans une autre casserole, versez les 500 ml de lait, ajoutez les \u00e9corces de citron, le b\u00e2ton de cannelle et la mastiha. Faites chauffer tr\u00e8s doucement \u00e0 feu tr\u00e8s doux pendant 5 \u00e0 7 minutes, en remuant pour \u00e9viter que le lait ne monte, jusqu\u2019\u00e0 ce qu\u2019il s\u2019impr\u00e8gne des ar\u00f4mes des \u00e9pices et du citron. Retirez du feu et r\u00e9servez.<\/p>\n\n\n\n

Pr\u00e9chauffez le four \u00e0 220\u00b0C (chaleur statique) ou 200\u00b0C (chaleur tournante).<\/p>\n\n\n\n

D\u00e9layez la f\u00e9cule de ma\u00efs dans les 280 ml de lait. Dans un grand bol, battez le jaune d\u2019\u0153uf avec le sucre jusqu\u2019\u00e0 obtention d\u2019un m\u00e9lange cr\u00e9meux. Ajoutez progressivement le lait avec la f\u00e9cule, en m\u00e9langeant constamment jusqu\u2019\u00e0 ce que la pr\u00e9paration devienne l\u00e9g\u00e8re et mousseuse. Filtrez le lait aromatis\u00e9 et retirez les zestes de citron et la cannelle. Ajoutez-le lentement et progressivement au m\u00e9lange \u00e0 base d\u2019\u0153uf, en fouettant vigoureusement.<\/p>\n\n\n\n

Reversez l\u2019ensemble dans la casserole contenant le riz, placez sur feu moyen \u00e0 doux et remuez sans cesse avec une cuill\u00e8re en bois pendant 8 \u00e0 10 minutes, jusqu\u2019\u00e0 ce que la pr\u00e9paration commence \u00e0 \u00e9paissir. Veillez \u00e0 ce que le riz n\u2019attache pas au fond et \u00e0 ne pas trop faire \u00e9paissir le m\u00e9lange: il doit rester relativement fluide.<\/p>\n\n\n\n

R\u00e9partissez la pr\u00e9paration dans 6 ramequins allant au four. Disposez-les dans un plat profond et ajoutez d\u00e9licatement de l\u2019eau chaude dans le plat, jusqu\u2019\u00e0 mi-hauteur des ramequins (en veillant \u00e0 ne pas mouiller le riz au lait).<\/p>\n\n\n\n

Enfournez sur la deuxi\u00e8me grille en partant du haut pendant 25 \u00e0 30 minutes, jusqu\u2019\u00e0 ce que les desserts gonflent l\u00e9g\u00e8rement et dorent en surface. Laissez ti\u00e9dir puis, si vous le souhaitez, parsemez de pistaches d\u2019\u00c9gine finement hach\u00e9es.<\/p>\n\n\n\n

Servez ti\u00e8de, \u00e0 temp\u00e9rature ambiante ou froid.<\/p>\n","protected":false},"excerpt":{"rendered":"

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