When they talk about the classic English breakfast,many imagine fried eggs and fried bacon. However, local mistresses often cook rice pudding in the morning. "Despondency, you will not drag it away," they hear in response from all members of the family. And all because they know the best way to make a fresh rice porridge with an exquisite morning delicacy. Of course, the British do not make a secret out of cooking pudding, which means that it can be cooked in any kitchen.
In the UK itself, such a puddingtry in any restaurant. The fact is that the British take them exclusively to the home kitchen, and it would not occur to them to order something similar for dessert. Each housewife, of course, uses her own family recipe. But still there is a classic version, cooking for which, you will get rice pudding - "delicious, you can not drag it by the ears!".
For its preparation are needed (the calculation of the products is given for 4 servings):
- 2 tablespoons of fine round rice (in England use a special variety - Rise Pudding);
- 500 ml of milk;
- 50 grams of sugar;
- 2 tablespoons of coconut chips;
- 2 tablespoons of raisins;
- 4 pieces of prunes (finely chopped);
- 15-20 grams of vanilla sugar;
- 30-40 grams of butter.
1. Take 4 portion molds. If there are none, you can take one big one. Put in them washed under running water rice. Liquid is good to drain.
2. Then put the raisins and chopped prunes. Pour the milk and put in the oven, preheated to 150 degrees. Leave it for half an hour.
3. Then remove, add the rest of the ingredients (except oil). Mix everything well and top with pieces of cold butter.
4. Send to bake in the oven for 1 hour and 15 minutes, until an appetizing crust appears on top, evaporates and all milk is absorbed by the rice.
Serve directly in portions.If the dessert was prepared in a large, be sure to lay out along with a delicious crust. Although it will be rice pudding this way - delicious, you can't drag it by the ears - you can add it with very tasty chocolate icing.
For her, on a steam bath, melt 70-80 gramsbutter. Add 3-4 tablespoons of cocoa powder and mix well. The more it will be, the "chocolate" the taste of the glaze will be. Add quite a bit of Baileys liqueur, stir and pour the finished rice pudding. The recipe for a photo of such a dish is worthy of the highest praise only for the appearance. But it is also incredibly tasty.
Then the pudding molds can be covered with food.film (or package) and put in the freezer until you need a delicious dessert for breakfast. You can keep it up to a month, although it is usually eaten much earlier. Only in order for the pudding to fully reveal its taste, it must be removed from the freezer the day before.
The recipe of this dish, although similar in name to the previous one, is very different in taste and method of preparation. But it is no less tasty and fragrant.
Boil half a liter of milk, add 2 tablespoons.spoons of sugar, 40 grams of butter and a pinch of salt. Stir and pour 200 grams of already washed rice. Boil for 30 minutes, until you get a thick porridge.
2 apples clean, remove the seeds and chopmedium cubes. Apples should not be lost in the total mass. Put in a deep saucepan, add lemon juice and 50 grams of sugar. Boil 15 minutes on low heat until the apples are soft. Flip to a strainer to drain the resulting juice.
Combine apples, rice and vanilla sugar.Mix well. Beat 3 eggs in a fluffy foam and gently mix with apple-rice mass. Put in a deep baking dish (lubricate in advance) and bake for 30 minutes at 180 degrees until golden brown appears.
Perhaps these are all secrets. Now you know how to cook rice pudding - delicious, you can not pull it away by your ears. Surely it will appeal to all family members, and it will have to cook more often than others.
