Description
I planned to bake "Muffins rice" recipe from the cookbook, Y. A. Johansson (1902 edition). The recipe attracted by the simplicity and accessibility, but it is rare for old recipes ;). But whether I made a mistake in the translation of pounds and bottles in grams and liters, or tablespoons of our ancestors were not like ours, donuts and I have failed. But it turned out very tasty rice cake, reminiscent of Apple pie (the next time you think to add apples or raisins). If you're interested, try, getting ready, as I said, simply.
Ingredients
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Figure
50 g
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Milk
450 ml
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Chicken egg
2 piece
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Sugar
100 g
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Butter
50 g
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Flour
3 Tbsp
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Vanilla
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Leavening agent
1 tsp
Cooking
Rice was recommended to soak overnight in cold water. I did, however, I think you can do without this procedure.
The water is then drained, and the rice put in boiling milk and cook, stirring, until soft. Of course, I was too lazy to stir, and I used the helper-multivar hell, which is half an hour of perfectly cooked rice. Now the rice must be cool.
Preheat the oven to 200 degrees. Separate eggs into whites and yolks. RUB the yolks with sugar and butter. Put the mixture into the cooled rice porridge, add the flour, vanilla, baking powder (the original recipe it vanilla and, of course, was not), mix well.
Now whisk the whites (with a mixer this is done in 2 minutes, but I am very sorry for the cooks of former times, forced to do it by hand – can you imagine what their muscles :)) and gently stir into the dough.
The idea was to get the dough, which can be formed into dumplings the size of a walnut. From my test it was impossible to do, add flour I did not, and put the dough in the form (if you have metal, oil) and bake at 200 degrees for one hour.
That's what happened. Pie while it's baking up, then a little opal, but not much.
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