Description
Traditional rice pudding is prepared, usually in the oven. And it turns out, of course, excellent. I propose a more easy and economical way of cooking this delicacy.
Ingredients
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Figure
100 g
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Milk
800 ml
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Sugar
5 Tbsp
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Drain
200 g
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Cinnamon
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Chocolate milk
Cooking
Measure out the rice. Rinse it. I used the white Rice fragrant Jasmine. This is a special variety of aromatic rice grown on the high plateaus of Thailand. When cooked, the grains of Jasmine rice a little stick together but retain their ideal form and become dazzling white.
Pour the rice in a pan with non-stick coating and thick bottom (I used a frying pan), pour 500 ml of milk. Bring to a boil, stirring occasionally. Reduce the heat to very weak and stirring until the milk settles, then cover and cook for 15 -20 minutes, stirring occasionally.
Stir in additional 300 ml of hot milk and again bring to a boil, stirring all the time. Boil 7 minutes, stirring occasionally. I just removed the lid and was boiling all the while stirring.
Remove from heat, stir a moment, slightly cooling, then stir in the sugar.
Rice pudding is ready. The dish turns out like a cream, with soft grains of rice, like the traditional pudding made in the oven.
Simultaneously with the preparation of the pudding will set and fruit filling. I suggest plum. For him my plums, cut them in half, take out the bone.
Fall asleep sugar 3st. spoons, to taste) and put on a small fire. As soon as the plums let the juice, increase the fire, bring to a boil and cook for a few minutes.
Plum sauce ready. You can use canned plums. To do this, they just need to warm up.
Slightly cooled pudding distributed into three or four portions. Spread on top of hot plum, sprinkle with cinnamon and grated chocolate. I decided to sprinkle chocolate drops. A delicate sweet pudding goes perfectly with a rich sour taste of plum sauce.
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