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Rice with milk and caramel

Rice with milk and caramel

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Bring the milk to a boil in a thick-walled pan. Wash the rice in some water and add it to the milk. Mix with a wooden spoon so that it doesn't stick.

In a kettle, melt the sugar, stirring gently with a wooden spoon, until it melts. Until it melts, not until it burns! Yes?

After it has melted, take it off the heat and add the diced butter. Stir to mix. If necessary, you can put it on the fire for a while. I slipped the caramel out of any remaining crystals.

After the rice has boiled and the composition has started to thicken, take it off the heat and add all the caramel. Mix and pour into glass or ceramic molds.

Powder with a little vanilla sugar and serve!

Rice with milk, fruit and caramel is a delicious dessert that is also very suitable for children. For this recipe for rice in milk you can use any kind of fruit you like or are seasonal.

First start any other preparations, wash the rice well and then boil it in milk. Add sugar to taste and add the vanilla essence or the core of a vanilla stick.

Washed and cleaned fruits are cut into pieces. In a saucepan, melt 2 tablespoons of sugar, to which the butter and then the fruit are added. Leave it on the fire for a few more minutes, then add the vanilla essence and cinnamon.

Rice with milk, fruit and caramel is served hot or cold, in cups or small bowls.
The source of this recipe is the culinary blog Truedelights.

2-3 tablespoons sour cream (optional)

Put in the cooking pot (I have a pot of tuci) milk, sugar and rice (picked and washed) and boil until the grain is no longer hard add the 2 tablespoons of sour cream, spices, salt. Turn off the heat, cover the pot well and let the rice swell well. When serving, sprinkle finely ground cinnamon on top!

Try this video recipe too

Preparation Rice with caramelized apples and Grand Marnier

Make a regular milk rice from 1 glass of rice that is boiled with 1 glass of water, a little salt, vanilla bean and a slice of orange peel. When the rice has absorbed the water, fill the liquid with 3 glasses of milk, add 150g of sugar and boil until done (it takes about 20 minutes to boil the rice from start to finish). I always start boiling with water because the rice boils much harder in the milk, remaining strong.

Rice with milk and caramel apples

Peel an apple, cut it into quarters and put 1/2 cup sugar, cinnamon and rum essence in the oven to caramelize.

The rice is boiled in milk.

When the rice is almost cooked, add 1 cup of sugar and vanilla essence and keep it on the fire for another 3-4 minutes.

Remove the apples from the oven and pour the rice with the milk over it and put it in the oven for about 15 minutes.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.

Cream: Burn the caramel sugar over low heat until it becomes liquid (stir often to melt all the lumps of sugar that form). Don't let it darken too much because it becomes bitter.
When the sugar has melted, add the packet of butter and mix until it melts. Then add the milk (from which about 50-100 grams stop) and mix from time to time to melt any remaining sugar on the bottom of the bowl. Until the sugar melts, mix the stopped milk with the 4 tablespoons of flour (gradually put the milk over the flour and mix so as not to remain lumpy) until a soft, homogeneous paste is formed. When the sugar on the bottom of the bowl has melted, pour the flour and milk mixture, slowly, stirring constantly to avoid the formation of lumps (use a whisk).
Boil the cream further and stirring constantly so that it does not stick to the bowl until it thickens like a ciulama. When the air bubbles start to boil, the cream is ready.

Cool the cream.

Stir in it from time to time because it forms a stronger crust on top. When the cream is a little warm, take the biscuits and a tray (preferably square or rectangular). I used a tray for the stove. Heat the milk (150 ml) a little and add the vanilla sugar sachet. The biscuits are soaked in milk beforehand - each biscuit 5-6 seconds on each side but not too much so as not to soften too much.
Place a row of biscuits, then cream over them, biscuits again (don't forget to soak them in milk) cream again and just as much as you want for the high cake (or depending on how many biscuits you have.).
I put 4 layers of biscuits. Refrigerate for 2 hours to soften the biscuits. Store the cake in the refrigerator so as not to soften the cream.
I powdered coconut on top.
It is ideal this summer season because it is a refreshing cake.

Try this video recipe too

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