Easter Cake or Osterfladen Mit Reis

Easter Cake or Osterfladen Mit Reis

I was sent a recipe from a friend in Switzerland. She said she makes Osterfladen mit Reis every Easter. I learned enough German in high school to understand mit reis meant – with rice. I figured I’d give it a try. And then I asked her what a vanilla bean is. Yeah, I’ve only ever used vanilla extract. I guess that’s what happens when you eat the same foods for years and years.

After waking at five and teaching all day, I found myself standing in the grocery aisle wondering just what type of filo dough to buy and how many ounces were equal to 250 grams of milk. I knew I was in trouble, but I was determined to make the Easter cake from Switzerland. My cell rang. My girlfriend assured me that even if I messed up the recipe my post would be funny because failures are hysterical. She’s right. Epic Fail Cake was one of my most popular posts. She said I wouldn’t want everyone thinking I was a great baker… that’s boring. “Oh yes,” I told her, “When people think of great bakers I’m sure they think of me.”  Now I knew even if the cake was horrible I could still post pictures and make everyone laugh and feel better about themselves. Authors/bloggers purpose… to entertain. Third and fourth-grade teachers are smiling.

Alas, the only funny thing that happened was my excitement over cooking risotto with milk. I fell in love with the smell and marveled that I had never smelled anything like it before. I took a bite after it was fully cooked and said to Eric, “Wow this is really good! I wonder if many people have tried it?” Eric smiled, “Have you heard of rice pudding?” Hmm. That was the stuff I always declined anytime anyone offered. Turns out it’s good. And I wonder where Kai gets it from.

I knew I needed help and despite the tea I downed, a coach to keep me awake and focused. Eric sat at the counter with his laptop and found two similar recipes to the one I was given and a chart to convert the measurements.The two recipes we looked at and combined with this one are Smitten Kitchen and Food Buzz.

[gmc_recipe 2960]