Long Baked rice pudding leads to the best site porridge | Matgeek
I'll readily admit that it has eaten a lot of finished porridge in the tub at home over the years. Perhaps because it is convenient to have in the fridge when the mood takes you, perhaps because you get a little lazy when there's so much you want to do just the quivering weeks before Christmas.
If it's the taste buds that change with the years or the fact that we are eating a lot more homemade and therefore less sweetened food that made me lost the desire for the finished porridge I do not know. It is certain in any case that I am now without compromise make my own rice pudding.
The usual way to do it on is easy and will be fine. It softens the rice in a little water, add milk, boil for a while until she's ready. But like nearly all other food becomes better if you give it a little time.
Since I spent much of the fall with writing the book (buy butter-book now, pretty please) and used the kitchen to the test team spirit without equal (which, among other things, patalappuja a la carte resulted in the world's most delicious saffron buns), there has been limited time for normal cooking . Instead, I turned up something in the morning that later had to stand in the oven and get ready for the evening.
There have been älggrytor, pork sides, confit confectionery, meat sauce, and above all - it has made rice pudding. Because what happens when you leave it in the oven and like to snuggle up is that the rice both absorbs more moisture, as well as develop patalappuja a la carte the flavors so they become milder and rounder. Plus it's super easy to make a giant charge enough for the whole family.
Tips: - Honestly, I think the old fashioned milk most adds the feeling that the whole thing is genuine. It is enough that the USP for me but of course it will be really good even with plain milk. - Do not even think of excluding the cinnamon stick. patalappuja a la carte Do not have a home, it's worth the walk to the nearest shop because it does so much for the taste. - To check the temperature of the oven, they add a meat thermometer patalappuja a la carte in it. In the early commute they pretty much in degrees, but let it stand for an hour so it stabilizes itself.
Time: 5 hours Quantity: 8-10 persons 4 1/2 cups Boil 4 cups water 2 1/2 liters of old fashioned milk (or 3%) 1 1/2 teaspoons salt 2 whole cinnamon sticks Preheat the oven to 80 degrees. In a heavy-bottomed pot, measure the rice, water, patalappuja a la carte 1/2 gallon of milk and salt. Bring to a boil over medium heat and stir slowly into it so that no rice burnt into the ground. Let boil gently for 8 minutes. Add remaining 2 liters of milk in portions of about 1/2 liter and boil between each time. It is not so important with the exact dimensions. What you want to avoid is that the rice is cooled down. Add the cinnamon patalappuja a la carte sticks and simmer for 4 minutes. Put the lid on and set the pot in the oven. Gently stir in it after 1 hour. Reduce the temperature to 60 degrees. Check consistency after another 1 - 1 1/2 hours and has almost all the liquid patalappuja a la carte sucked up I turn off the oven but leave the pot to stand in it. I have a stone in my oven, which means that the heat stays at a grateful level a few hours after I turned off the oven. The alternative is to lower the temperature to around 40-50 degrees but keep a little eye on the porridge. It reminds me of a pudding until one moves about in it. Can be stored in fridge for at least 4 days.
Older posts January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February patalappuja a la carte 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 April 2011 March 2011 February 2011 January 2011 October 2010 September 2010 May 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 July 2009 June 2009 May 2009 April 2009
bake baking blueberry bread champagne chocolate lemon cupcakes dessert patalappuja a la carte snack frosting breakfast ganache raspberry strawberry Christmas cake cakes cardamom lime link love almond marmalade matgeek dinner midsummer muffins olives pie podcast rhubarb recipe raisins rye sourdough patalappuja a la carte saffron syrup sunflower summer sourdough sourdough bread cake hints of vanilla wheat sourdough apples
I'll readily admit that it has eaten a lot of finished porridge in the tub at home over the years. Perhaps because it is convenient to have in the fridge when the mood takes you, perhaps because you get a little lazy when there's so much you want to do just the quivering weeks before Christmas.
If it's the taste buds that change with the years or the fact that we are eating a lot more homemade and therefore less sweetened food that made me lost the desire for the finished porridge I do not know. It is certain in any case that I am now without compromise make my own rice pudding.
The usual way to do it on is easy and will be fine. It softens the rice in a little water, add milk, boil for a while until she's ready. But like nearly all other food becomes better if you give it a little time.
Since I spent much of the fall with writing the book (buy butter-book now, pretty please) and used the kitchen to the test team spirit without equal (which, among other things, patalappuja a la carte resulted in the world's most delicious saffron buns), there has been limited time for normal cooking . Instead, I turned up something in the morning that later had to stand in the oven and get ready for the evening.
There have been älggrytor, pork sides, confit confectionery, meat sauce, and above all - it has made rice pudding. Because what happens when you leave it in the oven and like to snuggle up is that the rice both absorbs more moisture, as well as develop patalappuja a la carte the flavors so they become milder and rounder. Plus it's super easy to make a giant charge enough for the whole family.
Tips: - Honestly, I think the old fashioned milk most adds the feeling that the whole thing is genuine. It is enough that the USP for me but of course it will be really good even with plain milk. - Do not even think of excluding the cinnamon stick. patalappuja a la carte Do not have a home, it's worth the walk to the nearest shop because it does so much for the taste. - To check the temperature of the oven, they add a meat thermometer patalappuja a la carte in it. In the early commute they pretty much in degrees, but let it stand for an hour so it stabilizes itself.
Time: 5 hours Quantity: 8-10 persons 4 1/2 cups Boil 4 cups water 2 1/2 liters of old fashioned milk (or 3%) 1 1/2 teaspoons salt 2 whole cinnamon sticks Preheat the oven to 80 degrees. In a heavy-bottomed pot, measure the rice, water, patalappuja a la carte 1/2 gallon of milk and salt. Bring to a boil over medium heat and stir slowly into it so that no rice burnt into the ground. Let boil gently for 8 minutes. Add remaining 2 liters of milk in portions of about 1/2 liter and boil between each time. It is not so important with the exact dimensions. What you want to avoid is that the rice is cooled down. Add the cinnamon patalappuja a la carte sticks and simmer for 4 minutes. Put the lid on and set the pot in the oven. Gently stir in it after 1 hour. Reduce the temperature to 60 degrees. Check consistency after another 1 - 1 1/2 hours and has almost all the liquid patalappuja a la carte sucked up I turn off the oven but leave the pot to stand in it. I have a stone in my oven, which means that the heat stays at a grateful level a few hours after I turned off the oven. The alternative is to lower the temperature to around 40-50 degrees but keep a little eye on the porridge. It reminds me of a pudding until one moves about in it. Can be stored in fridge for at least 4 days.
Older posts January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February patalappuja a la carte 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 April 2011 March 2011 February 2011 January 2011 October 2010 September 2010 May 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 July 2009 June 2009 May 2009 April 2009
bake baking blueberry bread champagne chocolate lemon cupcakes dessert patalappuja a la carte snack frosting breakfast ganache raspberry strawberry Christmas cake cakes cardamom lime link love almond marmalade matgeek dinner midsummer muffins olives pie podcast rhubarb recipe raisins rye sourdough patalappuja a la carte saffron syrup sunflower summer sourdough sourdough bread cake hints of vanilla wheat sourdough apples
No comments:
Post a Comment