Cooking rice pudding
Instructions
Calculated 50 cl of milk each 100 g of rice.
To keep in mind that the rice absorbs less milk if first is cooked for 2 or 3 minutes in salted water shortly.
Below other preparations-> when needed for borders, croquettes, puddings, take heed instead according to these proportions: put 150 g of rice, a liter of milk, add 30 g of butter and a pinch of salt.
Start for the first 10 minutes cooking on flame and then continuatela in the oven moderately warm for about 20 minutes, never mix.
When the rice is cooked, two whole eggs cream.
slightly beaten with a pinch of salt.
But even without this addition the rice pudding has a fine mild flavor as.
For the recipe of sweet rice, the procedure is the same with the caveat to add a cooked 75 g caster sugar mixed with a vanilla pizzichino.
