With the addition of cinnamon, you cannot get enough of it when eaten cold. Moreover, it is a fully measured recipe that never fails in consistency. Here are the baked rice puddings that an eater will admire the taste! Shall we eat a bowl?
Materials;
- 5 cups of milk
- 1 cup powdered sugar
- 1 tea glass of rice
- 2 cups of water (to boil the rice)
- 1 egg yolk
- 2 tablespoons wheat starch
- 1 pack of vanillin
- 1 cup of water (to open the starch)
Fabrication;
Put cold milk and powdered sugar in a large saucepan. Mix it with a whisk until the granulated sugar dissolves, then take it to the stove. Let it boil over low heat. Rice washed in plenty of water; In a separate saucepan, add 2 cups of water and boil over medium heat until the water is absorbed. Add the vanillin to the milk in powdered sugar. Remove the boiled rice from the stove and strain the excess water. Add starch and 1 glass of water into a separate bowl. Mix until it gets a smooth consistency. In order not to cut the egg yolk; Take the milk mixture boiling over low heat and warm the starchy mixture. Add the egg-yolk mixture you have prepared to the rice pudding pan gradually and quickly mix. Pour the thick rice pudding into the heat-resistant portioned casserole containers. Put the cold water that reaches half of the containers on the tray without touching the rice puddings. Bake the rice puddings you give to the oven for 12-15 minutes in the preheated oven at 200 degrees. After cooling the rice pudding bowls you take out with the help of a kitchen glove, take them to the refrigerator after cooling. After cooling it, share it with your loved ones.
