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I found this recipe on culinar.ro and I thought of trying it, especially since my boy is a big consumer of rice with milk. I made small changes to the recipe and it was delicious!
- 1 l. Milk;
- 150 gr. rice;
- 1 cinnamon stick;
- 1-2 tablespoons of honey;
- 2 tablespoons starch;
- 2 tablespoons cold water;
- 350 ml. liquid cream;
- a few raisins;
- a little cinnamon (powder);
- grated peel of 1/2 lemon
Preparation time: less than 60 minutes
RECIPE PREPARATION Rice with milk and liquid cream:
Put in a bowl with a double bottom the milk, the washed rice, the cinnamon stick, the honey and let it boil over low heat.
Stir occasionally and be careful not to throw it out of the pot.
When the rice is almost cooked, mix the starch with cold water and add over the rice, mixing very well. Add the whipped cream, remove from the heat, mix and sprinkle the raisins and grated lemon peel.
Portion, decorate with raisins and honey and serve.
Serve hot or cold.
- 150 g round grain rice
- 1 l milk
- 3-4 tablespoons of sugar
- a teaspoon of vanilla extract / essence (or vanilla sugar)
- a pinch of salt
Boil the milk and when it boils add the rice, vanilla, sugar and a pinch of salt.
Boil until the rice is cooked, the grain must be soft and the composition has become homogeneous and creamy. Stir constantly so as not to stick.
Even if it looks liquid, after cooling it will have a perfect consistency.
You can also flavor with citrus peel, rum, vanilla pods, cinnamon stick, star anise & # 8230
It can be eaten with ground cinnamon, various jams, caramel sauce,chocolate sauce , fruit of your choice.
Good job and good appetite!
And semolina with milk (click for recipe) I really liked it, so the recipe is not missing from the blog.
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Put the rice to boil in hot milk over low heat, after 20 minutes in which we mix it so that it does not stick, add the vanilla sugar and continue cooking for 10 minutes until the milk has dropped and the rice grain is boiled. If you want, add raisins and grated lemon peel.
Let the rice pudding cool a little.
Separate the egg whites from the yolk, beat the egg whites with 2 tablespoons of sugar and incorporate it into the rice, add the yolks and mix lightly.
We put in the hot oven a baking tray or smaller in which we put 4 tablespoons of sugar and let it melt, I prefer to melt the sugar in the oven, it melts evenly and does not burn.
When the sugar is caramelized, take the tray and turn it to wrap the sugar and the walls of the bowl.
Put the tray in the oven while the rice is boiling.
Put the rice with milk in the tray and leave it in the oven for 35 minutes.
Let the pudding cool in the pan then turn it over on a plate, portion it and powder it with cinnamon.
Rice with milk and peaches
I propose a light and well-known dessert, which children, especially, love: rice pudding and peaches from compote. I can't brag that I often prepare rice pudding, but when I want to pamper myself and the dwarf, I combine it with either fruit or cinnamon. It is very fragrant anyway and I don't think there is anyone who hasn't eaten it at least once. Doesn't it already remind you of my childhood? hand. Of course, I can't help but smile. God, what times.
Rice pudding with vanilla and cream
The classic rice pudding can be reinterpreted very easily, so you can give a note of originality and personality. A subtle aroma of vanilla, a little cream and a few fresh fruits can make a common portion of rice pudding, a special dessert that will still remind us of childhood.
- 1 teaspoon butter
- 100 g of rice
- 1 tablespoon white sugar
- 2 teaspoons brown sugar
- 500 ml of milk
- 1 vanilla pod
- 3 teaspoons cream
- berries or coconut flakes for decoration
Wash the rice in cold water. Cut the vanilla pod in half and grate the seeds with a knife blade.
Put the milk together with the sugar and vanilla seeds to boil. When the milk boils and the sugar has melted, add the drained rice.
Bring to a simmer for 12-15 minutes or until the rice has swelled and absorbed the milk. Stir continuously with a wooden spoon so that the rice does not stick. After you have turned off the heat, add a teaspoon of butter and stir.
Don't worry if there is too much milk. As it cools, the rice will absorb more of it. Garnish with whipped cream, fresh fruit or coconut, almond flakes, etc.
You have to see it too.
Sweet rice beans
Sweet rice beans
This recipe is based on - Rice with milk.
Because I felt sorry for throwing it away (mine ate while it was hot) & # 8230m I kept thinking what I could do with it to please them. So this is how the next recipe was born.
Sweet Rice Beans-Ingredients
A plate full of rice with milk (I mention that after it cooled it was very well coagulated) & # 8230prepared from milk, sugar, rice, vanilla bourbon sugar, orange zest.
150 gr dark chocolate,
100 gr raisins
100 gr coconut or lg cocoa
100 ml liquid whipped cream (if needed) rum essence cherries from cherry coconut for decoration
Sweet grains of rice-Preparation
Rice with cold milk is put in the bowl of the robot, add melted chocolate, cocoa, raisins, coconut and essence. Mix until it becomes a homogeneous paste.
If the mixture is too hard it can be softened with a little liquid cream.
The composition thus obtained is modeled in small balls inside which a sour cherry is placed and rolled in coconut.
I guarantee they are delicious.
Egyptian milk rice
Rice pudding that works well for me too :)). Not that I wouldn't be good at such a simple and tasty dessert, but my mother seems to make it the best. Honestly, the whole family and not just a praise. Make a rice with cow's milk in a kettle to lick your fingers. : P. Plus we put yam in the pantry and we choose from the countless assortments of jams and jams, culinary delights not another :)).
I hope to be able to put my mother's recipe and take a picture of her, plus I promised other recipes of hers here and I didn't keep my promise.
That's how I got this recipe for rice pudding from a forum (culinar.ro), some time ago I was writing there. Thanks to the person who wrote the recipe, I apologize for not remembering his name.
Preparation: In a non-stick pan pour the milk, a pinch of salt and the split vanilla pod. When the milk starts to boil, add the rice. Let it simmer, preferably on the smallest eye of the stove. It should flicker, you don't need to stir very often. I hope finally, when the rice grain is almost cooked add the whipped cream and sugar. Separately dissolve the starch with a little cold water and pour it over the rice. Stir and keep an eye on it so it doesn't stick.
Pour it into bowls and serve it with fruit as you like, jam / jam, fruit puree, chocolate sauce, cinnamon powder or as such, it's delicious anyway!
Gray with milk and caramelized apples
Gris with milk and caramelized apples is a perfect dessert for breakfast and for children, with autumn flavors and childhood taste!
My children have always been fans of semolina with milk or rice with milk and I have always put all kinds of toppings, from jams, to cinnamon or fruit. Today we made some caramelized apples with butter and brown sugar and flavored with cinnamon and they were very excited! They even asked for another portion!
It is not difficult to make semolina with milk, but there are a few tips to keep in mind.
Tips for a perfect semolina with milk
The correct measure is 2 tablespoons of semolina per 200 g of milk. Add sugar to taste, I put a tablespoon of sugar at this amount, but if you want sweeter you can put. The idea is that if you serve it with a jam on top it will then be too sweet.
Boil the milk before it boils and I recommend a double-bottomed pot so that it does not smoke or stick.
The gray is added in the rain, little by little, in hot milk and mixed continuously with the target, so as not to form lumps.
When the semolina is added, turn the heat to low.
The composition obtained is quite soft and semi-liquid. The gray swells quickly in hot milk and does not have to be boiled very much, a few boils are enough.
Transfer immediately to bowls and then harden as it cools.
Rice Berry Entremet
Yes, you can use rice in other recipes than puddings and savory! In a cake, how does that sound. And not just any cake but a rice berry entremet which is one of the most elegant and exquisite cakes ever! I & # 8217ve used rice to make a rice and berry mousse and I really liked the texture of it, slightly in contrast to the airy, light berry mousse that forms the next layer. It has a very comforting taste to be fair, a mix between the familiar taste of a rice pudding with a lighter texture and a delicate fragrance from the berries.
However, my favorite part is the berry mousse that forms the next layer & # 8211 it & # 8217s truly exquisite. Must be having to do with the fact that it starts with a meringue base and that makes it incredibly airy & # 8211 it literally melts in your mouth into a delicious, slightly tangy and fragrant foam. The sponge has a Madeleine texture and it actually starts as a genoise, but then more flour is added to make it denser and more whipped egg whites to make it airy. I think it would be a nice sponge to use as a base for carved cakes just because it holds its shape well and cuts perfectly into thin or thick slices.
The glaze is AMAZING, I & # 8217m incredibly pleased with it, especially since it & # 8217s made from scratch, at home. It tastes great, it has a pretty good cover when poured over a cake, it & # 8217s thick and creamy and it pours nicely. It & # 8217s definitely a keeper!