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    We returned 4 recipes for...

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    "historical-traditional" x

    "short-grain-rice" x

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    Recipe #332806

    7 1/2 Hour Rice Pudding (La Teurgoule)
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    A classic, Normandy recipe that takes a long time to cook and practically no time to prepare.

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    7 1/2 Hour Rice Pudding (La Teurgoule)
    By Possumgirl (Randy) on October 24, 2008

    Recipe #332806

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    "A classic, Normandy recipe that takes a long time to cook and practically no time to prepare."
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    Ingredients: cinnamon, rice, salt...

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    Prep Time:10 mins

    Total Time: 7 hrs 10 mins

    Crown Roast of Lamb
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    I saw this on Alton Brown's Good Eats Show and got really excited, as we are having a dinner soon with Crown Roast of Lamb. I have adapted it slightly...

    Crown Roast of Lamb

    Recipe #317539

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    Crown Roast of Lamb
    By Sweetiebarbara on August 5, 2008

    Recipe #317539

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    "I saw this on Alton Brown's Good Eats Show and got really excited, as we are having a dinner soon with Crown Roast of Lamb. I have adapted it slightly for our tastes. Cooking time includes rest time."
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    Ingredients: fresh ground black pepper, fresh coriander...

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    Prep Time:45 mins

    Total Time: 1 hrs 35 mins

    Recipe #439112

    L’ami Jean's Famous Rice Pudding (Riz Au Lait)
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    This is the legendary rice pudding from chef Stéphane Jego of the Paris restaurant L’Ami Jean. The recipe was printed in the New York Times....

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    L’ami Jean's Famous Rice Pudding (Riz Au Lait)
    By blucoat on October 10, 2010

    Recipe #439112

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    "This is the legendary rice pudding from chef Stéphane Jego of the Paris restaurant L’Ami Jean. The recipe was printed in the New York Times. At the restaurant, the pudding is served with sides, including confiture de lait, a caramel sauce that is similar to dulce de leche. Cooking time does not include chilling time."
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    Ingredients: heavy cream, carnaroli rice...

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    Prep Time:35 mins

    Total Time: 35 mins

    Recipe #397947

    Provençal Kale and Cabbage Gratin
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    A really nice assortment of flavors (love that fresh sage!), hearty enough to serve as a main dish, either hot or at room temperature.

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    Provençal Kale and Cabbage Gratin
    By L'ecole on November 5, 2009

    Recipe #397947

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    "A really nice assortment of flavors (love that fresh sage!), hearty enough to serve as a main dish, either hot or at room temperature."
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    Ingredients: fresh ground pepper, eggs...

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    Prep Time:15 mins

    Total Time: 1 hrs 30 mins

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