The basic rules of making the perfect rice pudding are as follows:
- Use round rice as we need rice with high starch content.
- Don’t wash rice in order not to wash off starch.
- Rice will increase in volume, so take at least 3 l pot for 1 l milk. I also use a non-stick one.
- Milk has to be of room temperature.
- First, fry rice in butter.
- Prepare a pudding (the main stage) covered at lowest heat on the smallest burner. Otherwise rice can burn before it is cooked. Rice should simmer without boiling.
- The main stage of simmering takes 30 min. 30 min after there still be some milk in the pot but it’s ok. A pudding will come to the perfect consistency while chilling. If let it cook longer, it will may overdry.
- Stir rice only once during the main stage (or twice, if necessary). Don’t stir to often in order not to break rice.
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