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Rice pudding.

Rice pudding with coconut.

Rice pudding. This is a traditional British delicacy. It is suitable for a leisurely breakfast on weekends. This is when the culinary experiments have little time. Or you can cook it in the evening. And already serve coldly in the morning.

We will need these ingredients:
For the pudding:
• 225 g rice korotkozernogo
• 900 ml milk
• 300 ml coconut milk
• 100 g of finely crystalline sugar
• 50 g butter
• 300 ml of whipping cream
• 8 egg yolks
For tropical platter:
• physalis
• 4 passion fruit
• Cannon 2
• 1 pomegranate
Utensil:
• 3 silicone molds for pudding (bake in the two approaches, or 6 portioned form).
• a large baking dish.

Rice pudding.

Cooking method:
1) Preheat oven to 180 ° C. Cookie cutters to put the pudding into a large baking dish. Pour the rice into a saucepan, cover with cold water so that it only covered the rump, and bring to a boil.
Fold in a colander, and then pour over cold running water and allow to drain well. This allows you to remove excess starch from the rice does not stick together, and grains.
Pour 700 ml milk into a large saucepan and coconut milk, add butter and sugar. All boil. Stir rice. Cook for 8-10 minutes, until it becomes soft.

2) Separately, boil the cream with the remaining milk, then pour into a bowl with the yolks, stirring constantly. Pour everything into the pot with the finished barley, stir well until smooth and spread rice on formochkam weight.

Pour hot water into a container for baking so that it reaches the middle of the molds with the puddings. Bake 20-30 minutes, until the product will not become harder. Remove from oven and cool.

3) Puddings chilled flip from the molds onto plates. Serve with assorted Physalis, passion fruit pulp, cut into slices — stars Cannon and pomegranate seeds.

Rice pudding.

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