Saturday, May 7, 2016

Rice Pudding




My son eats mainly of lactic meals for breakfast and dinner, but also rice pudding or semolina pudding alternate from day to day. Nothing fancy, nothing new, but here is the way I make this dish! There are a lot of these recipes, but I always prepare in this way. A light dessert of rice will be refreshments in the hot days. Serve it well chilled and decorate it with those as soon as you want, because it is allowed in this dessert


Ingredients:

  • 6 cup of milk water
  • 2 cups of rice
  • 3 cups of milk
  • 10 tablespoons of sugar
  • 2 tablespoons of vanilla sugar
  • 1 vanilla pudding
  • 3 cloves
  • ½ teaspoons of cinnamon

Preparation:

In a large pot with cold water, add rice and cloves and put to cooking. When the rice began to cook reduce the heat to medium heat and leave the rice to cook with gradual mixing. Of the three cups milk 1 decilitre extract into a small bowl and add the pudding, sugar and vanilla sugar.
All this stir well, to get a smooth mixture. When the rice is almost ready, remove from the heat, add the milk with pudding and sugar and add also remaining milk. Gently stir and return on low heat, when to starts boiling, remove from the heat. Hot rice pudding put in the wet bowl and cool down a bit. When the little cool rice pudding, put the on top the cinnamon as decoration, but also because of the wonderful flavor.

TIP:

Milk on rice It has a mild taste so that leaves the possibility of many combinations of ingredients that you love. On the rice pudding next to cinnamon can put and ground nuts, grated chocolate, the various flavors of jam. While the hot rice pudding to reinforce the flavor you can add raisins, dried cranberries or any other candied fruit.

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