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Print Recipe
Rice Pudding Recipe
When I read the recipe for rice pudding, I grimaced - "Fuuu, rice porridge." But still decided to cook, after reading that rice pudding-a favorite dish of the Queen of England. Curiosity got the better of him. It turned out, I was drastically wrong! This perfect dessert won us over-a delicate, airy delicacy, with a slight hint of citrus and cinnamon aroma.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. To the milk add the sugar, the grated rind of one small lemon, to wait until the milk boils and
    To the milk add the sugar, the grated rind of one small lemon, to wait until the milk boils and
  2. Add rice and cook for 10 minutes, stirring often.
    Add rice and cook for 10 minutes, stirring often.
  3. Preheat the oven to 120 degrees and put there a pot of rice for 40 minutes. A couple of times to mix - do not like skim milk. Get the pan out of the oven, check for readiness-rice should be completely ready, set aside the pan - allow to cool slightly. Two separate eggs into yolks and whites. Yolks pour into rice, stir
    Preheat the oven to 120 degrees and put there a pot of rice for 40 minutes. A couple of times to mix - do not like skim milk. Get the pan out of the oven, check for readiness-rice should be completely ready, set aside the pan - allow to cool slightly. Two separate eggs into yolks and whites. Yolks pour into rice, stir
  4. In egg whites add a few drops of lemon juice, beat in a solid foam and gently mix with the rest mass. Put in the oven for 10-15 minutes. You can immediately put the pudding in small ramekins, bake in them and serve.
    In egg whites add a few drops of lemon juice, beat in a solid foam and gently mix with the rest mass. Put in the oven for 10-15 minutes. You can immediately put the pudding in small ramekins, bake in them and serve.
  5. Spread the pudding in portions, lightly sprinkle with cinnamon. Serve hot or warm with jam or fruit sauce.
    Spread the pudding in portions, lightly sprinkle with cinnamon. Serve hot or warm with jam or fruit sauce.

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