RICE PUDDING Rice pudding is a traditional dessert of Mexico, whose flavor is accented with cinnamon sticks and raisins. In this recipe, the dessert is cooked for over an hour until the rice is so thick that can be formed into balls and fry it to get to get a very consistent plate.
In this recipe you should rely more on experience at the stove that marked times are only approximate, since the cooking of rice depends on multiple variants: the type of cereal chosen, the fire with which it is cooked or container used. The important thing is be careful not to cook too to prevent deforestation.
Ingredients:
2 liters milk 400g long grain rice 3 liters water 250 g milk powder 550 g sugar and a little more for dusting 2 cinnamon sticks and a little cinnamon for dusting 50 g raisins 2 eggs 120 g breadcrumbs ½ liter vegetable oil
Rice preparation
Pour into a saucepan 2 liters of milk and bring to a boil. When a boil, remove from heat. •
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Off the heat, add the rice and keep long in the milk of 25-30 minutes.
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Drain the rice in a colander and reserve the boiled milk separately.
In another large pot leads 3 liters of boiling water. When boiling add the rice reserved. •
Reduce heat and simmer on low until rice is cooked between 15-20 minutes. •
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Drain rice and discard the water boiling. Reserve until needed.
Cooking
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Mixture in pot booked milk with milk powder. Add 550 grams of sugar and cinnamon.
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Bring the pot to the heat and let simmer until it begins to thicken (about 40 to 45 minutes) Remove from heat and stir in the reserved rice and 50 grams of raisins.
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Cook for 35-40 minutes, over low heat until thickened. As it thickens, stir occasionally to prevent sticking to the bottom of the pot. The last 15 minutes should stir constantly.
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When rice is cooked, remove from heat and continue stirring occasionally until cool.
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Casque 2 eggs in a bowl and whisk lightly.
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Divide rice into 12 portions. Moldéalos with hands in the form of flattened ball.
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Dip each ball of rice in the beaten egg.
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Pour batter into a baking bread crumbs. Brimming balls in it.
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Hot abundant vegetable oil in a deep skillet or medium saucepan. Fry the balls until golden brown.
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Remove with a slotted spoon and place on paper towels to remove excess fat.
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With a fine sieve the pellets sprinkled with a little sugar and cinnamon before serving.