Hot Rice Pudding with sugar&cinnamon

When I was a kid once a week my grandmas would cook a "sweet lunch" for me.
Rice pudding was one of my most favorite dishes.
Here is the recipe for how my grandmas used to make it for me.
It's rich, hot, creamy and definitely not recommendable if you are trying to lose weight.

Here's what you need:

250g round grain rice (risotto, Italian rice)
900ml whole milk
100ml cream
1½Tbsp vanilla sugar
pinch of salt
butter
white sugar
cinnamon

Directions:

Mix milk and cream with vanilla sugar and salt in a saucepan and bring to a boil (be careful not to have it boil over). Stir in the rice and let it all boil for a maximum of 2-3 minutes.
Turn off the heat and cover the saucepan with a lit.
Let the rice sit and soak for at least 30-40 minutes (depends on the rice!) but until the rice is soft and there is no spare milk left over. It should have a heavy and creamy texture.
Stir every five minutes!
If the rice got too cold or there is milk left over but the rice is already soft you can also turn on the heat again to fasten up a little.

Carefully melt some butter (depends on how much you want) in a pan until golden brown.
Mix sugar and cinnamon in a bowl.

Sprinkle the sugar&cinnamon mix and pour the brown butter over the rice pudding.
Serve hot!

PS:

• Of course you can also eat it cold. But it is so much better when served hot!
• Some people like to add grated lemon zest to their rice. I never liked that so much and preferred the recipe to be as simple and pure as possible. But that's just a personal thing.
• You can also serve it with hot and thickened cherry sauce.
• And yes, you don't necessarily need the cream. Just milk (1ltr.) will be just fine...

German Sweet&Sour Eggs

Sweet&Sour Eggs ("Süß-Saure Eier") or "Mustard Eggs" ("Senfeier") is a typical East German dish. 

I remember mentioning it to people from the West who just cringed because the name suggests something rather gross than tasty.

But it is delicious!

The description "sweet&sour" refers to the sauce with which the eggs are served.

It's a roux-based sauce containing vinegar and mustard for a sour note and sugar that adds the 

sweetness to it.

What you need:
6-8 large eggs
60-80g butter 
approx. 3-4 Tbsp all-purpose flour
¾-1 ltr. cold water and milk (e.g. ¼ milk, ¾water)
white wine vinegar
white sugar
1-2 tsp mustard
150-200g smoked bacon cubes
salt, pepper
chopped chive or parsley for decoration

Directions:

Fry smoked bacon cubes in a pan until brown.
Prepare a roux; melt butter in a saucepan. Whisk in flour until crumbly.
Now slowly pour in the water-milk mix and continue to whisk.
If the sauce gets too thick add a bit more water or milk.
If it is too thin just mix some flour with water in a small bowl and pour this mixture into the sauce.
Now season with whit wine vinegar, salt, pepper, sugar and mustard.
Start with 1tbsp vinegar, 1 tsp sugar, one tsp salt and one tsp mustard.
You will probably have to add more.
But you rather start with small amounts and try in between before adding more.
Your goal is to have a sauce that is sweet and sour at the same time.
You can taste the mustard such as the vinegar, the salt and the sugar without having one ingredient covering up the others.
Now add the bacon cubes and chive or parsley.
In the meantime boil the eggs for 6½-7 minutes (depends on the size of each egg).
The egg yolk should still be soft inside.
Chill them in cold water for a moment.
Then peel off the eggshell and add the eggs to the sauce.

Serve with potatoes.