Rice - Milk Cooking

Preparation

1. STEP 1 OF 7

   Calculate 50 cl of milk for every 100 g of rice

2. STEP 2 OF 7

   Keep in mind that rice absorbs less milk if it is first blanched for 2 or 3 minutes in lightly salted water

3. STEP 3 OF 7

   Here are other preparations -> When needed for borders, croquettes, puddings, adjust according to these proportions: put 150 g of rice in a liter of milk, add 30 g of butter and a pinch of salt

4. STEP 4 OF 7

   Start cooking on the flame for the first 10 minutes and then continue in a moderately hot oven for about 20 minutes without ever stirring

5. STEP 5 OF 7

   When the rice is cooked, mix in two whole eggs lightly beaten with a pinch of salt

6. STEP 6 OF 7

   But even without this addition, rice cooked in milk has a delicious yet delicate flavor

7. STEP 7 OF 7

   For the sweet rice recipe, the procedure is the same with the warning to add at the end of cooking 75 g of granulated sugar mixed with a pinch of vanilla

Suggestions

• Pot

General Information

Analysis