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Milk with rice

Milk with rice


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something easy and healthy for the little ones

  • 1 liter of milk
  • 1 cup rice
  • 3 vanillas
  • a little salt
  • 5-6 tablespoons sugar
  • nesquik pt ornate

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Rice pudding:

Put the rice to boil with a little salt for 10 minutes in a cup of water

The milk is boiled and when the rice has dropped, it has no water. It is put in the pot in which the milk boils, but be careful, stir constantly, so that it does not catch, over low heat.

When the rice is cooked, add the sugar and let it boil for another 2-3 minutes, then add the vanilla and remove from the heat.

garnish with cocoa or nesquik


Rice with milk and raspberries

An aromatic dessert with which we can convince Santa Claus to bring us something good :).

  • 1 l milk
  • 1 cup rice
  • 4 tablespoons sugar
  • 1 sachet of vanilla sugar
  • 5 tablespoons frozen raspberries

Put the milk to boil and when it boils add the rice. Add the sugar and let it simmer until the milk decreases and the rice is boiled.

Put 1/4 aside and add the vanilla sugar to the remaining milk.

Put the raspberries in a pan on the fire and mix until it starts to boil (if you have time, strain it). Mix it with the rest of the milk and boiled rice.

In 2 large or 4 smaller bowls we put on the bottom one spoon, two of the rice with milk and raspberries, then of the other without raspberries.

Above we decorate according to our own imagination and hurry :).

The amount of sugar is variable.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Rice with milk and raspberries

An aromatic dessert with which we can convince Santa Claus to bring us something good :).

  • 1 l milk
  • 1 cup rice
  • 4 tablespoons sugar
  • 1 sachet of vanilla sugar
  • 5 tablespoons frozen raspberries

Put the milk to boil and when it boils add the rice. Add the sugar and let it simmer until the milk decreases and the rice is boiled.

Put 1/4 aside and add the vanilla sugar to the remaining milk.

Put the raspberries in a saucepan on the fire and stir until it starts to boil (if you have time, strain it). Mix it with the rest of the milk and boiled rice.

In 2 large or 4 smaller bowls we put on the bottom one spoon, two of the rice with milk and raspberries, then of the other without raspberries.

Above we decorate according to our own imagination and hurry :).

The amount of sugar is variable.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Rice with milk - Recipes

SÜTLAÇ - PUDDING OF RICE WITH MILK

A "rice pudding" with very little rice :) That's why I can't make the Romanian translation "rice pudding", but rice pudding with milk :) But this is Turkish rice pudding, a wonderful dessert that can be served cold and hot. and can be associated with fruit sauces or any kind of jam) A delicacy that took me on the streets of Istanbul, in the mornings when I was the village of the same routine… the classic breakfast with omelette, tomatoes, cucumbers, cheese and olives and I felt the need to enjoy something refreshing and sweet)

QUINTESSENCE :

  • 1 L cold milk
  • 2 teaspoons rice
  • 1 L apa
  • 3 tablespoons rice flour (if you can't find rice flour, take rice and grind it very finely in a grinder)
  • rose water 1-2 tablespoons
  • 1.5 - 2 glasses of powdered sugar
  • cinnamon

Wash the rice well and boil with a liter of water, until the rice takes on volume and boils.

Then add the cold milk, mix it 2-3 times and let it boil over low heat.

Meanwhile, take a polish from the milk that boils on the fire and mix the rice flour (the flour must dissolve) then add it over the milk that boils with the rice. Stir it from time to time and boil it for 10-15 minutes, then add the powdered sugar, leave it on the fire for 1-2 minutes, stirring continuously, then the rose water and leave it for another 2-3 minutes.

Put it in the bowl, let it cool, sprinkle it with cinnamon when it has cooled, or after you put it in the bowl, you can put it in the oven until it browns on top. Then leave it to cool.

It can also be served with different types of jam or fruit sauces! It is a delight that delights your senses, that tickles your taste buds from the first tasting, to the deep) enjoyment)


Turkish milk rice & # 8211 sutlac

Rice pudding is so beloved! My kids love it as much as they do, if it weren't for those damn extra pounds I'd always eat every day. And not only rice with milk but everything related to milk dishes, desserts or other goodies. But I return with my feet on the ground and I tell you that this deret of Turkish origin is an absolutely tasty one. I love Turkish cuisine but look at this type of dish I haven't tried it yet so I can't make a comparison, I praise it alone because it turned out perfectly, on which occasion please don't throw stones at me if it's not exactly like and the original.

Sutlac is a delicious rice pudding with milk, of Turkish origin that is prepared both on the stove and in the oven, with a wonderful taste, creamy texture and the crust that forms on top does it all!

The recipe is very simple, only it takes longer to make, that is, until the pudding is baked. I saw many variants of this recipe on the net, but most of them were the same. Very few well explained for those who have never made a common rice with milk, so I write the recipe step by step so you can easily prepare it.

For the preparation of rice with Turkish milk you need heat-resistant dishes and it would be very recommended to prepare it in individual portions. Now you can find heat-resistant bowls everywhere, so please buy them and get to work. The ingredients are few in number and very affordable, I think you have them in the fridge / pantry.

Turkish milk rice & # 8211 sutlac

  • 1l milk
  • 150g rice (I used round grain rice)
  • 120g old
  • 2 sachets of vanilla sugar
  • 3 tablespoons top food starch
  • 2 yolks

To start, boil the rice in 400ml of water according to the cooking time on the bag. When the water has been completely absorbed, turn off the heat and let it cover with a lid.

Separately in a bowl put the yolks, sugar and vanilla sugar then mix and add 900ml milk. Put the pot on the fire and mix gently until the milk is hot. The remaining 100ml of milk is mixed with the starch and poured into the hot liquid. Add the rice and mix until the composition thickens a little.

Meanwhile, heat the oven to 180 degrees.

In a tray we put 6 heat-resistant dishes or 1 heat-resistant tray and we pour the composition with rice.

Fill the tray with water halfway and put it in the oven. Leave until a reddish crust is formed on top.

It takes about 20 minutes for the crust to form, but when it forms, it can burn very quickly, so keep an eye on the oven.

When the portions of the pudding are nicely browned, turn off the heat and remove them, then let them cool. Serve well chilled rice pudding. I admit that I didn't have patience and I tried it hot :)

The recipe tried by the readers

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Turkish milk rice & # 8211 sutlac

Rice pudding is so beloved! My kids love it as much as they do, if it weren't for those damn extra pounds I'd always eat every day. And not only rice with milk but everything related to milk dishes, desserts or other goodies. But I return with my feet on the ground and I tell you that this deret of Turkish origin is an absolutely tasty one. I love Turkish cuisine but look at this type of dish I haven't tried it yet so I can't make a comparison, I praise it alone because it turned out perfectly, on which occasion please don't throw stones at me if it's not exactly like and the original.

Sutlac is a delicious rice pudding with milk, of Turkish origin that is prepared both on the stove and in the oven, with a wonderful taste, creamy texture and the crust that forms on top does it all!

The recipe is very simple, only it takes longer to make, that is, until the pudding is baked. I saw many variants of this recipe on the net, but most of them were the same. Very few well explained for those who have never made a common rice with milk, so I write the recipe step by step so you can easily prepare it.

For the preparation of rice with Turkish milk you need heat-resistant dishes and it would be very recommended to prepare it in individual portions. Now you can find heat-resistant bowls everywhere, so please buy them and get to work. The ingredients are few in number and very affordable, I think you have them in the fridge / pantry.

Turkish milk rice & # 8211 sutlac

  • 1l milk
  • 150g rice (I used round grain rice)
  • 120g old
  • 2 sachets of vanilla sugar
  • 3 tablespoons top food starch
  • 2 yolks

To start, boil the rice in 400ml of water according to the cooking time on the bag. When the water has been completely absorbed, turn off the heat and let it cover with a lid.

Separately in a bowl put the yolks, sugar and vanilla sugar then mix and add 900ml milk. Put the pot on the fire and mix gently until the milk is hot. The remaining 100ml of milk is mixed with the starch and poured into the hot liquid. Add the rice and mix until the composition thickens a little.

Meanwhile, heat the oven to 180 degrees.

In a tray we put 6 heat-resistant dishes or 1 heat-resistant tray and we pour the composition with rice.

Fill the tray with water halfway and put it in the oven. Leave until a reddish crust is formed on top.

It takes about 20 minutes for the crust to form, but when it forms, it can burn very quickly, so keep an eye on the oven.

When the portions of the pudding are nicely browned, turn off the heat and remove them, then let them cool. Serve well chilled rice pudding. I admit that I didn't have patience and I tried it hot :)

The recipe tried by the readers

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Simple rice with milk recipe

I don't know what you're thinking, but I associate rice pudding with childhood. My mother made it simple, boiled the rice, added milk and sweetener and it was like the best breakfast / dessert I could eat.

I haven't changed the classic recipe much, I'm preparing it the same way, only I like to add some fruit, plus cinnamon and nutmeg for a more aromatic taste.

It is very easy to prepare, we must keep in mind that the rice must be boiled first with water, and then add milk. And from the moment we put the milk, we must chew often, over low heat and be careful not to get caught, or not to boil too much.

We can serve it simply, or we can add fruits of any kind, nuts, almonds, or cashews.

INGREDIENT:

  • 100 g of rice
  • 200 ml of water
  • 200 ml of almond milk
  • 1 banana
  • 1 tablespoon agave syrup
  • 1/2 cinnamon stick
  • nutmeg

METHOD OF PREPARATION:

1. Wash and boil the rice with 200 ml of water and a pinch of salt. Let the rice boil until the water drops completely, add the milk and let it boil for another 15-20 minutes. We can taste the rice to see when it is ready because the cooking time differs depending on the type of rice.

2. When it is almost ready, add the agave syrup and a pinch of nutmeg. At this point you can taste to see if it is sweet enough, and if you can no longer put sweetener.

3. Transfer the rice pudding to a bowl and decorate with ground cinnamon and banana slices.


Rice & # 8211 baby essential food. Special recipe for rice with milk

Children eat rice from an early age, either because they have it on the table that day, or on the recommendation of a pediatrician, following a soft stool or a digestive disorder. Other children don't even want to see him! When they realize what's on the plate, they run to the other room.

Rice contains protein, fat and carbohydrates, respectively the highest amount of starch among all cereals. Rice protein is clearly superior to other types of protein because it contains essential amino acids. One of its great qualities is that it is extremely easy to digest. This is also the reason why pediatricians recommend it to children from the beginning of diversifying their diet. It never creates digestive problems, on the contrary, it helps the proper functioning of the digestion.

Rice contains potassium, magnesium and phosphorus - vital elements of the human body. Finally, it can be said that it is a complete, healthy food, does not harm in any way and provides such important energy for any body.

As the vast majority of children prefer the sweet taste, we stop today at rice pudding . We offer you a very special recipe, which children usually eat as a real dessert.

Ingredient:

2l whole milk of the best quality,

a large cup full of very good quality rice,

peel of a lemon,

6-7 tablespoons full of sugar,

a teaspoon of vanilla essence,

two natural cinnamon sticks,

a natural vanilla stick,

half a cup of thick condensed milk (creamy type).

Boil the two liters of milk in a double-bottomed saucepan. It is preferable to use this pan only for boiling milk if you boil it in a pan in which you cook, the milk can get the taste of onions or cooked food.

Before it boils, put the sugar, cinnamon sticks and vanilla stick that you have cut and unwrapped, along it, cleaning the seeds that you will also put in the milk. Stir so that the sugar does not stick to the bottom of the pan.

When the milk has boiled, add the cup of rice (which you have previously washed) and chew all the time, so that it does not stick.

When the rice is cooked (let it boil for at least 25 minutes), add the lemon zest, vanilla essence and condensed milk.

Bring to a boil and while the rice is hot, place it in bowls that you can garnish with cinnamon powder or your favorite jam.

It is such a fragrant and creamy dessert that it becomes difficult to refuse even for a very capricious child.


Rice with milk - Recipes

SÜTLAÇ - PUDDING OF RICE WITH MILK

A "rice pudding" with very little rice :) That's why I can't make the Romanian translation "rice pudding", but rice pudding with milk :) But this is Turkish rice pudding, a wonderful dessert that can be served cold and hot. and can be associated with fruit sauces or any kind of jam) A delicacy that took me on the streets of Istanbul, in the mornings when I was the village of the same routine… the classic breakfast with omelette, tomatoes, cucumbers, cheese and olives and I felt the need to enjoy something refreshing and sweet)

QUINTESSENCE :

  • 1 L cold milk
  • 2 teaspoons rice
  • 1 L apa
  • 3 tablespoons rice flour (if you can't find rice flour, take rice and grind it very finely in a grinder)
  • rose water 1-2 tablespoons
  • 1.5 - 2 glasses of powdered sugar
  • cinnamon

Wash the rice well and boil with a liter of water, until the rice takes on volume and boils.

Then add the cold milk, mix it 2-3 times and let it boil over low heat.

Meanwhile, take a polish from the milk that boils on the fire and mix the rice flour (the flour must dissolve) then add it over the milk that boils with the rice. Stir it from time to time and boil it for 10-15 minutes, then add the powdered sugar, leave it on the fire for 1-2 minutes, stirring continuously, then the rose water and leave it for another 2-3 minutes.

Put it in the bowl, let it cool, sprinkle it with cinnamon when it has cooled, or after you put it in the bowl, you can put it in the oven until it browns on top. Then leave it to cool.

It can also be served with different types of jam or fruit sauces! It is a delight that delights your senses, that tickles your taste buds from the first tasting, to the deep) enjoyment)


Turkish milk rice & # 8211 sutlac

Rice pudding is so beloved! My kids love it as much as they do, if it weren't for those damn extra pounds I'd always eat every day. And not only rice with milk but everything related to milk dishes, desserts or other goodies. But I return with my feet on the ground and I tell you that this deret of Turkish origin is an absolutely tasty one. I love Turkish cuisine but look at this type of dish I haven't tried it yet so I can't make a comparison, I praise it alone because it turned out perfectly, on which occasion please don't throw stones at me if it's not exactly like and the original.

Sutlac is a delicious rice pudding with milk, of Turkish origin that is prepared both on the stove and in the oven, with a wonderful taste, creamy texture and the crust that forms on top does it all!

The recipe is very simple, only it takes longer to make, that is, until the pudding is baked. I saw many variants of this recipe on the net, but most of them were the same. Very few well explained for those who have never made a common rice with milk, so I write the recipe step by step so you can easily prepare it.

For the preparation of rice with Turkish milk you need heat-resistant dishes and it would be very recommended to prepare it in individual portions. Now you can find heat-resistant bowls everywhere, so please buy them and get to work. The ingredients are few in number and very affordable, I think you have them in the fridge / pantry.

Turkish milk rice & # 8211 sutlac

  • 1l milk
  • 150g rice (I used round grain rice)
  • 120g old
  • 2 sachets of vanilla sugar
  • 3 tablespoons top food starch
  • 2 yolks

To start, boil the rice in 400ml of water according to the cooking time on the bag. When the water has been completely absorbed, turn off the heat and let it cover with a lid.

Separately in a bowl put the yolks, sugar and vanilla sugar then mix and add 900ml milk. Put the pot on the fire and mix gently until the milk is hot. The remaining 100ml of milk is mixed with the starch and poured into the hot liquid. Add the rice and mix until the composition thickens a little.

Meanwhile, heat the oven to 180 degrees.

In a tray we put 6 heat-resistant dishes or 1 heat-resistant tray and we pour the composition with rice.

Fill the tray with water halfway and put it in the oven. Leave until a reddish crust is formed on top.

It takes about 20 minutes for the crust to form, but when it forms, it can burn very quickly, so keep an eye on the oven.

When the portions of the pudding are nicely browned, turn off the heat and remove them, then let them cool. Serve well chilled rice pudding. I admit that I didn't have patience and I tried it hot :)

The recipe tried by the readers

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Sutlac or rice with Turkish milk

I first ate sutlac 12 years ago and fell in love with this dessert, so creamy and good.
There is a terrace in Bucharest where they made him insane. I haven't been there in years, being in the center of the city and I always salivated just thinking about it.
I've been looking for recipes for him on the internet for about a year, but none of them seemed right to me.
Among the readers I have a mother married to a Turk, settled there for some years.
So I asked her to give me the recipe from her mother-in-law. He gave me two. One that they make at home, without crust and one with crust, made traditionally. I chose the one with the crust, because for the mimes, all the charm in the crust stays.
I couldn't do it exactly without adding what I like.

What do you need?
2 cups water
A cup of rice
900 ml of milk
Two tablespoons brown sugar (or more if you want sweeter)
Half a vanilla pod (or vanilla essence)
Grated peel gives half a lime
A tablespoon of cornstarch dissolved in half a cup of milk

How did I do it?
I washed the rice well in two waters and put it on the fire in the two cups of water until it started to boil, then I put the lid on and left it on low heat.

Meanwhile, in another pot, I boiled the milk with the brown sugar and the vanilla pod.

When the rice was boiled, I mixed it on the fire until there was no water at all, then I added the boiled milk little by little, until it became creamy, I added the starch and I left it for another 5 minutes, before pouring it into molds.

I put the forms on a tray and half filled it with water, to be put like a bain-marie.

I turned the oven to 180 degrees, and I put the tray on top of the oven (so that the crust came out).
After the crust was made (15-20 minutes), I took it out.
Tip: keep an eye on it, because after the crust is made, it must be removed, otherwise it will burn quickly.

According to preference, it is eaten hot or cold, kept in the refrigerator.

The children asked for cinnamon on top, I ate without.

Afiyet olsun or Lust!
Thank you very much Simona for the wonderful recipe