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Rice with breadcrumbs

Rice with breadcrumbs


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The washed rice is boiled. When the rice is cooked, remove from the heat and add the 5 tablespoons of sugar, the vanilla sugar sachet, the orange peel. In a bowl put 2 tablespoons of boiled rice and 5 tablespoons of powdered milk and mix with a blender to prevent lumps. After we have mixed well, we put the rice mixture with milk powder back in the pan in which it was boiled and we leave it for 4-5 minutes on low heat, stirring continuously. The boiled rice is placed in a tray and left to cool, then it can be cut into the desired shape.

For breads: in a plate we put 1 tablespoon of flour, sugar and an egg. Mix well so as not to form lumps, then add the other egg and the 6 tablespoons of milk. Mix the breadcrumbs with a little cinnamon. Heat the oil in a pan. We give the pieces of rice with milk through the remaining flour, then through the egg mixture and finally through the breadcrumbs. Fry until nicely browned on one side and on the other.

Breaded milk rice is served with jam (apricot) and whipped cream, pelta, honey, chocolate sauce or whatever your soul wants!


Noodle with milk

In a pot where we put a handful of water, a tablespoon of oil and a teaspoon of salt, we put the noodles when the water is close to boiling point and let it boil for 1 minute. Pull it aside and leave it for 1-2 minutes with the lid covered so that it swells a little, then strain it. Melt the butter, add the noodles and then pour the milk over it (preferably hot), then add salt, sugar and vanilla sugar and simmer for 2-3 minutes. Pull aside, cover with a lid and let the noodle absorb milk and swell.

We water the bowls & icircn that we distribute with a little cold water. Put the noodles in the bowls and sprinkle with a little cinnamon and a little sugar, which will melt in the heat of the dish. Serve hot, and when serving we can add a little whipped cream on top, which we also sprinkle with a little cinnamon powder.

This dessert comes out as consistent as the semolina with milk or the rice with milk, belonging to the same category of desserts. If you like it to come out with a lot of liquid, like a soup, as we have seen in some people, then double the amount of milk.


How to prepare sutlac & ndash rice with milk & icircn Turkish style

From an enumeration of the fabulous desserts that the Orient offers us, the sutlac cannot be missing.

If you eagerly ate your grandmother's rice pudding, you certainly wouldn't refuse a portion of sutlac. Turkish cuisine is famous for its milk and pudding desserts. If you walk into a candy store in Istanbul or get lost in the dessert area of ​​the famous Grand Bazaar, you will come out as impressed as from an art museum where each exhibit has a history, a story.

Sutlac occupies a place of honor in Turkish cuisine, but also in many Asian countries. You will find it prepared in every house and served in every restaurant in Turkey.

It is an extremely healthy dessert and often perfectly complements a rich meal. Sutlac is fantastic when made from fresh and fatter milk. Even the Turks run from one city or region to another to buy milk directly from farmers, because that's the only way they can get a sutlac with authentic taste.

The quality of the milk is essential especially when we talk about a kitchen that has so many milk-based desserts and even more important is the composition of the sutlac.

Sutlac can be flavored with cinnamon, ginger or vanilla to give it an authentic oriental taste. The Turks eat it both cold and hot, and in some regions they give up sugar and turn the sutlac into an appetizer pudding. Sultac is not necessarily a festive dish, but rather a light family dessert, especially for children.



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