Description
Surprise your household tasty rice roll with a lovely combination of currant and apples.
Ingredients
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Figure
170 g
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Milk
0.5 l
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Sugar
6 Tbsp
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Apple
2 piece
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Black currants
150 g
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Butter
2 Tbsp
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Chicken egg
2 piece
Cooking
The recipe I use the Mistral rice Basmati Mix (blend of white and fragrant rice).
Rice wash. Boiled rice porridge with milk. Cool.
Wash the apples, peel and seed boxes. Cut into medium cubes. In a pan melt the butter, put apples, black currants (frozen), sugar and saute for 2-3 minutes.
In the cooled porridge add 1 egg, mix well.
The cellophane (or plastic wrap) put rice porridge, to level. In figure, retreating from the edges of 1-2 cm, put the currants with apples (if you have juice from the stewing, it needs to be drained). Flatten the filling.
By using cellophane roll roll and gently shift on a baking tray lined with baking paper. Beat egg and brush it over the loaf.
Bake in preheated oven (t=200 C) for 20-25 minutes.
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