Description
The offered rice with milk created based on ancient Creole recipe. This rice can be served cold, sprinkled with cinnamon and even cook a fruit cake, filled with cream Sabayon. Instead of cream you can also pour each portion a piece of caramel that will give the cake a special taste. It turns out very delicate and airy fruit pie, like pudding. Try it ;)
Ingredients
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Figure
100 g
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Milk
750 ml
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Lemon peel
1 piece
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Vanilla
0.5 pack
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Sugar
100 g
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Salt
-
Nectarine
2 piece
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Chicken egg
4 piece
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Lemon juice
1 Tbsp
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Raisins
0.5 cup
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Almonds
0.5 cup
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Cream
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Powdered sugar
2 Tbsp
Cooking
For this dish I used Jasmine rice TM Mistral.
Rice soak in milk for 1 hour.
Cut the lemon peel, add to the rice. Add the vanilla (or add the vanilla pod). Bring to boil, cook for 20-25 minutes until the rice is tender. Remove the lemon zest (and vanilla pod if used).
Add sugar, stir, remove from heat, cool to room temperature.
Separate eggs into whites and yolks. Proteins put into the refrigerator. Whip the egg yolks until fluffy mass, add to the rice, mix well. Add lemon juice, mix well.
Add nectarines, cut into small pieces, raisins and chopped nuts. Mix well.
Proteins vzbit with sugar until stable peak forms, add to the mixture, mix gently.
Put the mass into a rectangular baking pan (or 2 medium, brick) 2/3 of the height.
Bake at 160-170*With about one hour in a water bath.
The finished cake to cool and carefully remove from the mold or directly cut it into serving pieces.
Serve with cream or Sabayon to pour liquid caramel. I served with sour cream, because the pie was so sweet to my taste.
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