【リオレ】フランス人が大好きなお米と牛乳のデザートレシピとWECKの機能と仕組みの解説 : Riz au Lait Crémeux Sauce Mangue et Kumquats

【リオレ】フランス人が大好きなお米と牛乳のデザートレシピとWECKの機能と仕組みの解説 : Riz au Lait Crémeux Sauce Mangue et Kumquats

Hello everyone, this is ICHI. This time, I’m going to show you my favorite dessert recipe using the German-made WECK canning bottle, which has appeared several times on my channel. Today’s star is rice. Do you know the French rice pudding dessert made from rice? A very popular French dessert made by adding milk and sugar to rice and cooking it. Even though the recipe is simple, the simple cooking process of heating the rice is a bit complicated, keep it for a long time with WECK , I will also introduce a recipe for you to eat immediately. The reason I like WECK is that it has a simple design, is durable and easy to maintain, and can be stacked for storage so it doesn’t take up too much space. . If you are not storing it for a long time , you can attach a handy plastic or silicone lid to temporarily store food, so you can turn it into a stylish kitchen item. By the way, when it comes to preserving jars in France, it’s Le Parfait’s made in France preserving bottle. With its high quality, many people in France like it, from ordinary households to professional chefs. If you go to a big supermarket in France, you can definitely buy it. However, this is only my personal opinion, but the Le Parfait storage jar has many added parts and has the disadvantage of being very painful to assemble. In addition, when cleaning or boiling the container, it is necessary to remove the metal fittings and wash it every time, and it is very cumbersome to store. And if the boiling and degassing processes are repeated several times, the metal fittings will be deformed and discolored, and the cleanliness of the appearance will be lost. Compared to WECK, Le Parfait, made in France, has more steps to assemble, and if you handle several at the same time, storage and maintenance are very complicated. I use Le Parfait storage jars, but I don’t use them for long-term storage of cooked foods like WECK. I like to use it for dry goods and herbs, and also as a storage container for pickles which can be kept for about a month. It’s the rice pudding that was already made and sterilized a month ago. If successful, the cover cannot be removed even if the metal fittings are removed. The simple design that can be easily opened by pulling the protruding part of the rubber wrapper is the best. Before you start cooking, start by boiling just a little alcohol vinegar in water. The water in France is hard water with a lot of calcium carbonate When the water is boiled, the calcium carbonate becomes a white powder which sticks to the bottle. To solve the problem, alcohol vinegar is added, and the calcium carbonate reacts with the vinegar and dissolves, so the problem of white powder sticking to the bottle can be solved. You can put the jars in after the water is boiled, but if you’re not boiling a lot of jars, boil the jars out of the water. When the water boils, boil the jars for 5 minutes and the rubber wrapper for 1 minute. . Please note that if the rubber trim is boiled too long, there is a risk of deformation. Remove the jar from the hot water, being careful not to burn yourself. After boiling, the water droplets on the jar will evaporate quickly, but wipe up any remaining moisture with paper towel. If you put the food in the jar and put the lid on the jar with remaining water droplets, it will cause mold to grow, so be sure to remove the moisture . This completes the preparation of the storage jar. How to make riolet is very simple. However, for the Japanese, whose staple food is rice, many people may balk at desserts made from rice cooked in milk. It was the first time I ate riolet since my arrival in France, and I really liked it. The recipe that I present to you this time is a recipe that adds fresh cream, vanilla pods and white chocolate to finish making it rich and rich. The key to a delicious finish is adjusting the heat and not over-mixing while heating. Start heating over medium heat. The rice sinks to the bottom of the pot. To prevent the rice from sticking to the bottom of the pan, use a rubber spatula to stir the milk until it boils. In addition, the longer the boiling time of the cold milk liquid, the easier it is to maintain the shape of the finished rice. And the fire is easy to penetrate inside the rice. In this recipe, I boiled the milk for about 10 minutes after putting it on the heat. When the milk begins to bubble, be careful that the rice does not stick to the bottom of the pan. Then let the rice boil for about 25 minutes, maintaining a gentle boil. 10 minutes after boiling the milk, the rice is still hard and the liquid is not thick enough. After 15 minutes the milk became so concentrated that the rice floated to the top when stirred. At this point, the fire enters although the kernel remains in the rice. Be careful not to over mix or the rice will crumble and taste bad. After 20 minutes, the milk is so thick that the presence of rice remains on the surface of the liquid without mixing. 25 minutes have passed. Taste the rice to check the texture. If the rice is well cooked, turn off the heat. Remove the vanilla pods. While the finished rice pudding is hot, add the finely ground white chocolate beforehand. If you wish, you can add Grand Marnier, an orange liqueur, to add a wonderful fragrance. Stir gently until chocolate melts, about 1 minute. Bottling is done while the rice pudding is hot. When the food itself has fluidity, such as rice pudding this time, the use of the funnel dedicated to WECK makes it possible to gently put the food into the container without dirtying the mouth of the container. If the edge of the container is dirty before closing the lid, be sure to wipe it off with clean paper towels. This is because dirt on the edge leads to mold growth and prevents sealing. The capacity of the WECK used this time is 290ml. The rice pudding put it in 190gWECK. In addition, when putting food into a container, be sure to leave a space of about 2 cm from the top of the container, otherwise the degassing may not work properly, so be careful. Attach the rubber wrap to the edge of the lid, cover the container, then attach the metal fittings. If you don’t want to store it for long and want to eat it immediately after it has cooled, you don’t need to deaerate it, so you can put it directly in the jar and let it cool. In this case, wrap it directly in plastic film to prevent the surface from drying out, then put it in the refrigerator. If you want to cool all the rice pudding without putting it in the WECK, you can cool it effectively by cooling it in a baking dish like this. We will put the WECK in a hot water bath, but if you reuse the hot water used to boil earlier, you can prepare the hot water bath gently without waste. Perform the sterilization step in an oven at 120°C for 30 minutes. If you do it in boiling water, it’s OK in 20 minutes. I use the oven to sterilize because I can sterilize a lot of WECKs at once. Indeed, WECK is easy to remove from the hot water bath and there is little risk of breakage. If you can, you can store it in a cool place without light for about 3 months. Prepare the mango sauce. South American mangoes, which can be bought during the winter in France, are sweet and juicy like Japanese mangoes. The hard inner part is slightly syrupy and saucy and combined with the diced sweet outer part. In addition to mango, it is a standard restaurant dessert to use seasonal fruits characterized by tartness and sweetness and serve them with rice pudding. For example, pineapple, passion fruit, strawberries, raspberries, and other brightly colored fruits are used to create a sauce that brings out the flavor of rice pudding. Mango sauce is made by simmering only the hard inner part with syrup. Boil until the liquid is reduced by half. When it gets a little soft, put it in the blender, make a smooth puree. I pureed it to make it smoother. Once the puree has cooled, the sauce is complete with the soft exterior mango cut into cubes. It is rice pudding that has been chilled for a day. Check the condition of rice pudding that has been refrigerated for a day in a container without degassing. Well-formed rice and glossy, thick milk are mixed into the rice to create an ideal finish. Since you won’t be eating it right away, cover it with a silicone lid and store it in the fridge. If you eat it within 3 days after preparing it, you can retain the taste and keep it. It is a sterilized rice pudding. You can easily open the lid by gently pulling the protruding part of the rubber wrapper. I said it can be stored in a proper storage place for about 3 months, but if stored in an inappropriate place with high humidity and high ambient temperature, the food inside the container will will spoil and the lid will open naturally. also Care should be taken when making it in a house where the sanitary environment is not excellent. In order to finish it in style, it is served on a plate. Add a little lime juice and lime zest to the mango sauce for a refreshing tartness and aroma. . The sauce is served on the surface of the rice pudding, but only half of it is covered so that the whole thing is not covered. I couldn’t squeeze it into this recipe, but I will slice the seasonal kumquat syrup and serve it on a plate with a refreshing, sweet texture and bitterness accent. I will put the kumquat recipe in the summary section. Finally, my favorite rice pudding is topped off with mint. If you want to serve the rice pudding directly in a container without transferring it, pour the mango sauce directly over the rice pudding to finish. I will have it. It looks shiny and delicious from the outside. First, we will only have rice pudding. Rice’s fluffy texture and rich, creamy taste are truly addictive. The sweet acidity and sweetness of the mango sauce that accompanies it, and the pleasant bitterness of the kumquat in syrup make it a restaurant dessert with a monotonous taste and a high degree of perfection. A classic French dessert. See you in the next video. Bye.

リオレはとてもシンプルなレシピでフランスではポピュラーで人気のスイーツ。バニラビーンズ、ホワイトチョコレート、生クリームも加えて濃厚でリッチな味わいに仕上げました。

日本では牛乳とお米の甘いデザートに抵抗がある方は多いかもしれませんが、もち米で作られたおはぎ、料理なら乳製品を使用するリゾットやドリア、そして甘い味付けの料理と白米を好んでを食べる食文化から、今回紹介するレシピのように、本当に美味しいリオレなら、日本人も気に入っていただけるデザートだと思います。

美味しく仕上げるポイントは火加減と加熱中のお米の混ぜ方です。

動画内のお米はイタリア産の日本米を使用しました。

WECKにリオレを入れ、脱気・滅菌工程を施せば３ヶ月を目安に長期保存でき、いつでも
リオレを食べたいときに味わうことができます。

できてからWECKで長期保存しないなら、冷蔵庫で３日は美味しい状態を保ち保存できます。

ドイツ製のWECKを使えば長期保存できるので、いつでも濃厚なリオレを作ることができます。

保存瓶で食品を長期保存するために、WECKの特徴・取り扱い方、そしてメリットを詳しく解説しています。

こちらのWECKレシピも是非参考にしてみてください。
✅タルトタタンを失敗知らずのレシピとドイツ製の最強保存瓶で長期保存

✅長期保存できるパテドカンパーニュ・WECKの煮沸からオーブンでの脱気の手順を解説

✅【材料と分量】

お米 100g (rice)
グラニュー糖 50g (granulated sugar)
牛乳 800ml (milk)
生クリーム 200ml (crame)
塩 1g (salt)
バニラビーンズ 1/2 (vanilla beans)
ホワイトチョコレート 50g (white chocolate)
*グラン・マルニエ 20ml（grang marier)

＊動画内で使用しているWECKは、２９０ｍｌの容量です。リオレは容器に１９０ｇ入れて、蓋を閉めても丈夫の余白が約２ｃｍほど余裕があります。

＊脱気・滅菌時間は、１２０℃に設定したオーブンで３０分。湧いたお湯の中でなら２０分を目安にしてください。

＊グラン・マルニエはお好みで入れてください。

✅金柑のシロップ煮のレシピ

【分量と材料】
金柑 300g
水 100ml
グラニュー糖 200g

1 ：金柑をすすぎ、沸騰したお湯で2分間茹でたら金柑を取り出します。
2 ：鍋に水200mlと砂糖100gを沸騰させてシロップを作る
3 ：容器に入れた金柑とシロップを注ぎ、72時間シロップ漬けにする
4：金柑を取り出して、シロップを回収したら50gの砂糖を加え、沸騰させ、再び金柑に注ぎ、24時間放置。
5 ：ステップ4を繰り返し、24時間休んだ後、金柑とシロップを鍋に注ぎ1分間煮る。

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0:00 オープニング
1:08　WECKの保存瓶の特徴
1:34　フランス製の保存瓶ル・パルフェの特徴
3:15 瓶の煮沸
4:24　リオレの材料紹介
5:10 お米を加熱
7:05 リオレの瓶詰め工程
8:30 オーブンで脱気・滅菌工程
9:04 オーブンから出して休ませる
11:09 お皿に盛り付け
12:03 WECKに盛り付ける
12:19 エンディング
#リオレ　＃フランス菓子　＃スイーツレシピ