Creamy Milk Rice

Elena Butuc

This recipe was automatically translated from Romanian. View original here

Today I was flipping through the list of recipes prepared for the next few days and I was thinking about what to post - and so I came to see today on the site the recipe for rice with milk, combined with the snow outside and the sunny.

I was surprised last week when I was asked on the forum the recipe for rice with milk - it seems like a simple recipe, even trivial, everyone knows how to make it - but when I started to explain it, I realized that there are actually small peculiarities and it is worth putting a more extensive recipe.

So, I would generally recommend for this dessert round grain rice (I took colossal round grain), if you put less milk it comes out drier, if more milk - a rice soup comes out which is very often made by my grandmother from Ukraine .

This is where the rice came out so well that I even liked it (my husband says I'm the worst critic of the food I make) - a creamy, flavorful consistency - so you can't call it rice with Simple milk is actually an extraordinarily good dessert.

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Ingredients

Metric US

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Rice

1 cup

choose rice with round grain

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Milk

3 cups

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Sugar

0.5 cups

to taste

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Butter

50 g

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Egg

2 pieces

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Vanilla Extract

1 tbsp

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Salt

0.5 tsp

Step by step

In a cauldron or Teflon pot pour a glass of water, when it starts to boil pour the well washed rice in 2 waters. Bring to a boil over low heat.

It must boil until the rice absorbs all the water, it becomes a little sticky but be careful not to let it dry. Just swell well in water.

Now pour the milk, mix well with a spoon or wire so that there are no lumps of rice in the milk. Let the heat simmer until it starts to boil, then let the simmer simmer until the composition thickens. Stir periodically and do not leave the pot unattended on the fire, it has a chance to leak milk and foam.

When the rice thickens, the composition becomes creamy, we start adding the other ingredients - first salt, sugar and vanilla essence. Mix well.

Then the butter, mix again.

Beat the eggs well with a fork.

Slowly pour the eggs into the milk, stirring constantly with a spoon. Here I had eggs in one hand and the camera in the other and I couldn't catch the spoon I was mixing with :)

But you do as I told you, not to make the egg omelet before incorporating them.

You will notice that the rice changes its consistency a little, it becomes more exemplary, more beautiful, more creamy after we add the eggs - it will also have a beautiful and appetizing color.

After pouring the eggs, leave the composition on low heat for a little longer - 5-10 minutes. But here too there are variations - if you put the kettle in the oven for about an hour you will have a rice dish that in my house is called "plachie", it is very good - but here we have another recipe, I am still studying and testing to it reaches my grandmother's plate, the best ever eaten, which is made in the oven with wood in clay pots. But I try to somehow restore it in the current conditions we have.

Serve hot or hot, possibly with a little favorite jam - I like it so classic with vanilla flavor and simple.

Perfect food for capricious children - Sofia ate the rice with the "speed of light", it is usually boiled at the table, on the table, under the table, in our arms - here she sat quietly and opened her mouth constantly to every spoon without extra moves :)

Good appetite!

Quantity: 1 kg (5 servings)

Prep time: 30 min