Traditional recipes

Rice with milk and strawberries

Rice with milk and strawberries

I made the rice in Multicooker because I save my time, I don't have to sit next to the bowl to mix in it. But as I have told you before, any of the ones presented by me can be done normally in a pot on the stove.

Wash the well-washed rice in hot water for 20-30 minutes.

Then drain the water and put the rice in the cooker bowl.

Add sugar and milk and start the 'rice' function. (40 minutes)

Towards the end add the vanilla sugar and mix.

We wash the strawberries and cut them into small cubes, then we put them on the fire in a bowl and add the sugar.

Let it boil until the sugar melts and the sauce thickens a little.

Serve the rice with a few teaspoons of strawberry sauce on top.

It's delicious, believe me!


INGREDIENTS

  • 150g basmati rice
  • 1 liter of milk
  • 120ml liquid cream for whipping cream
  • 70g sugar
  • 1/2 teaspoon cardamom
  • 1 tablespoon vanilla extract (or ½ vanilla pod)
  • 1 tablespoon orange juice
  • 2 teaspoons candied orange
  • 1 pinch of salt

Put all the ingredients in a non-stick pot.

Place the pot on medium heat and stir constantly until the sugar melts, then cook for 30 minutes, stirring often.

In the end, almost all the milk must be absorbed by the boiled rice and have a creamy consistency.

Because it is a very simple dish, it requires only a little attention:

  1. Do not drop the pot from your eyes, so that the milk does not boil and reach the stove
  2. Don't forget to stir, so as not to scrape the rice from the base of the pot

You can eat it both hot and cold. If you prefer it cold, transfer it to individual cups / glasses / bowls and decorate it before serving.


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How to make wonderful rice with milk (or cornmeal) that is divided on walnut leaves at Summer Estates

On the day of "Mosilor de vara", the women from Muntenia, especially, prepare to share for the dead, but also to eat at home a good dessert, rice with slightly sweetened milk that they place on walnut leaves. In the past, according to the same recipe, pâté was made, that is, a kind of cornmeal ground in stone peasant mills. cherries are tied. This is a tradition that has been preserved since the time of the Dacians. The rice is replaced, as I said, with a homemade corn, or sometimes with collars and is offered placed on walnut leaves or linden or vine leaves. The walnut leaf is the most sought after, because its composition includes special flavors and vitamins in the preparation that is placed hot on top.

INGREDIENTS, for the rice version:

• 1 cup rice,
• 3 milk dogs,
• 2-3 tablespoons of sugar,
• vanilla sugar,
• vanilla essence,
• grated lemon peel,
• cinnamon,
• Walnut leaves.
PREPARATION:

• Wash the rice, soak it in water for 20 minutes, then boil it in milk.
• It is sweetened with sugar to taste and flavored with vanilla essence,
vanilla sugar, cinnamon and grated lemon peel.
• Wash the walnut leaves and place them on a plate, put the hot rice on them.
Tannin, volatile oil, vitamin C, P and all minerals from
the component of the walnut leaves, will be released and will flavor the rice.

And the version with vine leaves has its aroma and is worth trying as the one with linden leaves. Until rice entered the villages, corn was the main ingredient in Santa Claus.


Rice pudding (vegetable, coconut, homemade) & # 8211 Sutlac

Many times I looked with gourmand appetite at the pictures with Turkish style rice with milk. Now, I finally made it. There are many recipes on the net, some with video. It is a bit more to be expected than the classic rice pudding that we are used to. It is creamy, like a pudding. It must, however, be sweetened. This time I put sugar, but next time I will put bananas or raisins.

1/2 cup rice (I used round beans)

2 cups water

1 milk jug (coconut egg, of course)

2 tablespoons sugar (or any sweetener of your choice)

2 teaspoons starch (they have it in the supermarket, it's a corn extract, it's usually in big boxes, don't look for it like me in sachets like baking powder or yeast)

I washed the rice and left it to hydrate for 10 minutes. (Hydration is a personal choice). I boiled the rice with water and left it on low heat until the water was almost absorbed. I added the coconut milk from which I stopped a cup. I left it to boil for another 10 minutes. I mixed the rest of the milk with the starch. I added it over the rice and let it cook for another 2-3 minutes until it started to thicken. I prepared the bowls, I put the rice. I dissolved the yolk with a spoonful of water. I took the yolk spoon and put it in the center of the rice bowl. I made circles with the tip of the spoon, spreading the yolk lightly on the surface. Bake everything at 180 degrees, until it turns brown like cinnamon. I didn't have that much patience. After it turned dark yellow with a hint of brown, I darkened it. Anyway, delicious! Leave to cool completely. In the recipes on the net it is recommended to put it in the fridge before serving. But who else has patience.


Rice with milk and cinnamon & # 8211 Classic recipe. You can also add fruit on top if you want

I found out from friends who are passionate about gastronomy that for a liter of milk you need about 250-300 gr. of rice. This is where you choose to boil the rice directly in the milk. That's what I saw in my grandmother.

He did it in the polenta pot, but never measured. He put about two liters of milk, when it started to boil add the sugar and rice. Only she knows how much she was putting in because she didn't measure it at all.

Then he would light the fire from the smaller stove and let it boil until the grains blossomed, absorbed the milk and the delicious rice pudding thickened. As far as I can tell, it's not important if you put a little more milk than you need, but it's a problem if you put less, the rice has no way to continue cooking.

I made a recipe for rice with milk that I did not boil in milk but in water. Well, if you're wondering if it tastes good, I assure you it's very good. Basically, the grain is semi-boiled in water, which means that it also absorbs water and milk. Sure it's good, but not as fatty as rice boiled only in milk. So, it is a recipe for rice with light, dietary milk. And if the taste is good, why not cook healthier, with less fat and without sugar?

Ingredient:

  • a cup of rice with a small grain, washed in three waters, at least
  • milk, about 500 ml. (I got two healthy portions)
  • vanilla extract, I used powder
  • or cinnamon
  • or cardamom powder
  • or lemon or orange peel, depending on what you have in the closet or what you like
    berries according to preference, in my case, strawberries
    honey

You may also like the pancakes with quince jam and vanilla ice cream

Boil the rice in 500 ml. of water until it's half done. Separately, boil the milk.
Drain the water from the rice and add it to the milk bowl. After it starts to boil again, continue cooking on a low temperature, over low heat, stirring occasionally.
Add your favorite flavors: cinnamon, vanilla, etc.

At some point, you will notice that the rice pudding has thickened, leaving very little unabsorbed milk. Now the dessert is ready.

You can add the strawberries directly to the bowl in which it boiled or separately, in bowls.
Put a tablespoon of honey in a bowl, then add a few tablespoons of rice with milk, then put another tablespoon of honey and rice with milk. Add your favorite fruits on top and enjoy this quick, tasty and healthy dessert.


Hawaii chicken with rice and coconut milk

Summer has come and what better recipe could I recommend than the Hawaii chicken recipe with rice and coconut milk? It's so easy to do!

It is a recipe full of exotic flavors, sensationally tasty and is the perfect choice for a dinner with friends, on a weekend evening.

Ingredients for Hawaiian chicken with rice and coconut milk:
For Hawaii chickens:

-7-8 upper legs of chicken

-2 tablespoons rapeseed oil

For rice with coconut milk:

-120 g of basmati or jasmine rice

-1 tablespoon fresh, chopped parsley.

Method of preparation:
For Hawaii chickens:

For starters, put in a kitchen mixer pineapple juice, soy sauce, ketchup, sugar, garlic and rapeseed oil and mix until you get a marinade for chicken. The meat and marinade are put in a vacuum bag. You need to make sure that all the thighs are evenly covered with marinade. Leave in the fridge for at least 1 hour or up to 24 hours.

Take a grill pan or a non-stick pan, grease with rapeseed oil and put on high heat. When heated, place the meat and cook until it reaches an internal temperature of 82 degrees. Don't forget to turn the meat on the other side halfway through the cooking time. When it is ready, take it off the heat and grease it with honey.

The pineapple is cut into 1-2 cm thick slices, placed on the grill pan and browned on both sides.

For rice with coconut milk:

The rice is boiled in a pot, along with water and coconut milk. After boiling, reduce the cooking temperature and keep covered, over low heat, for about 20 minutes, then remove from the heat.

Make a bed of rice, over which the chicken legs and pineapple slices are placed and garnish with fresh parsley.


Rice with very tasty milk - exactly as my grandmother prepared it as a child with a secret!

It seems like a simple, even trivial recipe that everyone knows how to make. However, there are small important features for an appetizing, creamy and very tasty result.

INGREDIENT:

& # 8211 butter or clarified butter - in each plate

& # 8211 ½ tablespoon of lemon juice - optional

Advice. Use any cup or glass as a unit of measurement.

METHOD OF PREPARATION:

1. Wash the rice well: transfer the rice to the sieve, place it in a bowl with water and mix it with the whisk. Change the water twice.

2. Add the rice to the pan, pour water, bring to a boil and simmer for 5-6 minutes, over very low heat, until the rice is almost completely soaked in the liquid (a little water should remain at the base).

3. Pour the hot milk, add salt and sugar. Bring the rice to a boil and simmer for 10-12 minutes on low heat and under the lid. Stir the rice 2-3 times.

4. Remove the pan from the heat, cover with a lid and leave the rice for another 5-10 minutes to become creamier.

Advice. If you prefer a less dense rice, then add an additional 1 glass of water or milk in the first half of cooking.

5. Add butter and sugar to the hot pan, mix with a spatula and melt.

6. Add the peeled apples cut into large pieces, 1 tablespoon of water and ½ tablespoon of lemon juice or 2 tablespoons of water and without lemon juice, depending on how sour the apples are.

7. Add a little cinnamon and cook the apples until the liquid evaporates.

8. Divide the rice into plates, adding a piece of butter and caramelized apples.

The rice has a creamy and flavorful consistency. The whole family will appreciate the food, especially the little ones!


See also… Microwave rice with rice

Ingredient:

  • Pre-cooked rice (bagged)
  • Milk
  • A cinnamon powder
  • A nutmeg powder
  • A clove dust
  • 2 drops of vanilla essence
  • Sugar, to taste

How is it prepared?

Fill a bowl with rice, about 2/3 of its contents.

Pour in enough milk to cover the rice.

Heat in the microwave for about 1 minute and a half or depending on the power of the appliance.

Remove from the oven and add the cinnamon, nutmeg, cloves, vanilla essence and sugar. Mix well and enjoy the unmistakable taste, ready in record time!


Rice with milk and homemade caramel

It's the dessert of my childhood and, my friend, I think you think the same. I made rice with milk when I visited the children from the Metropolis Foundation and they really liked it. It is made quickly and easily and is delicious.


What we need:

1l milk
100 g round rice
100 g sugar
A vanilla stalk
For caramel:
100 g sugar
100 g sour cream
100 g butter

How I prepared:
I boiled the milk with the sugar. I let it simmer slowly to blend. I took out the seeds from the vanilla stem and I also put the seeds and the stem in the milk. Then I added the rice and let it boil for about 25 minutes. Don't be afraid that rice pudding will be a little liquid. After it cools, it will thicken. Separately, I caramelized the sugar and then I put it over the cream, quenching it with some cream. At the end I put the butter. And the caramel is ready.
I put the rice pudding on the plate and on top I added the caramel. I also put raspberries. It's very good because both the rice and the caramel are sweet, and the raspberries are a little sour. It works great.

Bon Appetit!