Everyone knows what pudding is.It can be prepared from any cereal. And in this article we will talk about how to make rice pudding. He is sure to appeal to those who love delicious, but at the same time nutritious desserts.
Rice Pudding: A Recipe Classic
Pudding is in itself a tasty dish, likeAs a rule, they rarely add anything besides raisins. So, we take a glass of rice and boil it in boiling water for about 10 minutes, then pour it with two cups of milk, pour 0.5 tsp. salt and cook for about half an hour. Remove from the heat, add 2 eggs, 50 grams of raisins and 3 spoons of sugar, mix thoroughly and put in a mold, anointed with butter and sprinkled with crackers. We bake until done, and when serving, pour the jam from the berries.
Rice Pudding: Recipe Classic No. 2
50 g margarine need to warm up in a water bath andmix with 100 grams of rice. Fry them, stirring constantly, so that the rice is covered with a shiny crust. Then it needs to be poured over 300 g of boiled milk, salt and put a drop of shabby lemon zest. Rice boil over low heat. 50 g of raisins pour the juice of half a lemon, add to it 4 yolks, whipped with 50 g of sugar. Put it all in rice, mix and add 4 whipped protein. Bake the pudding should be in a mold, greased, about an hour. When serving, pour liquid chocolate or icing over it.
Rice Pudding: Recipe with Figs and Dates
A glass of rice to boil for 10 minutes.Finely chop the dates and figs (100 g each), mix with 3 tablespoons of raisins, a pinch of ginger powder and add to the rice. Pour sugar (minimum - 2 tsp, if you like sweets, then to your taste). The resulting mixture should be stewed on the slowest fire, add a glass of milk. When the pudding has cooled down a bit, you need to put 2 whipped whites in it and mix. Then put in a bowl and cool in the refrigerator. When serving pudding, decorate with fresh fruit or figs.
Rice Pudding with Apples
From 50 g of rice we cook viscous porridge on mixed waterwith 100 ml of milk. When the porridge has cooled down a little, you need to add 1 yolk to it, pounded with 10 g of sugar, 10 g of butter, and 1 apple, peeled and finely chopped. Mix everything well and add whipped protein. Then you need to anoint with oil and sprinkle with bread crumbs and put porridge in it. Baking time - half an hour. Best of all this pudding served with sour cream.
Rice pudding: recipe with jelly
Отварите стакан риса, остудите его, а потом beat in 2 eggs, put 2 spoons of cane sugar, a spoonful of brandy, raisins (about a handful) soaked in water and 5 chopped almond nuts. Mix thoroughly. Cut one nectarine into small slices and add to the porridge too. Grease the baking molds with butter and sprinkle with croutons, put the porridge in them. In each, put a small piece of butter. Baking time - half an hour.
In the meantime, you can make a jelly.To do this, cook 400 g of pitted cherries in a liter of water, adding to them 100 g of sugar and 3 tablespoons of starch. Kissel is ready when it becomes transparent. Next, you need to pour it into each plate and pudding out of the molds from above. You can decorate it with cherries and mint leaves.
Carrot-rice pudding
One and a half cups of rice must be cooked until tender.4 carrots cut, pour half a cup of milk and lowered to readiness in a sealed container, then rub and mix with rice. Then to the porridge you need to add an egg, a spoonful of butter and the same amount of sugar, a little salt. All you need to mix and put in a greased form. You can cook both in the oven and on the steam bath. Serve with sour cream.
Rice Pudding: Recipe with Almonds
We warm a liter of milk, throw a pod therevanilla, and then pour 100 grams of rice. Cook it on low heat for about 45 minutes, not forgetting to stir all the time. The rice should soften completely, after which the vanilla must be removed. One nut of almond bitter finely chopped, and 300 g of cream, whisk to foam. All the ingredients are mixed with rice and put in the fridge for 3 hours. When the pudding hardens, sprinkle it with a spoon of roasted almond flakes and pour over the cherry sauce. The sauce is prepared as follows: Heat 500 g of cherry compote and add a spoonful of corn flour and a spoonful of cherry liqueur. Give boil a couple of minutes.
