Several documents attest that 4000 years ago the Chinese already engaged in rice cultivation. Gradually he was known to other warmer areas of the planet, starting monsoon regions of Asia and the valley of the Ganges, Indochina and Japan and become the second most important cereal after wheat. It seems that it was the Arabs who introduced rice to the Mediterranean region. Populated nations such as China and India primarily based their diet on cereal, and it can be said that almost half of the world population depends on cereal.
Some time ago I had this recipe blog Guete! saved. It was love at first sight! a baked rice pudding I tried once, and when we were 15 recipe propose a bowl of rice then it became clear, the time had come.
Kako proposes to do it with panela or brown sugar. The Panela widely used in Latin America but also in India and Pakistan is the only ingredient in the juice of the sugar cane, which is cooked at high temperatures nabisco ritz crackers until a dense molasses dehydrate and solidify into rectangular blocks that are cut or molds of different shapes. It is considered the purest sugar, vitamins A, some of the groups B, C, D and E, calcium, iron, potassium, phosphorus, magnesium, copper, zinc and manganèsic. It has 5 times more minerals than brown sugar and 50 times more than white sugar. nabisco ritz crackers
Will fire and when the water starts to boil, add the rice and cinnamon stick. Lower the heat and let it simmer for about 12 minutes, stirring so as not to stick in, and trying not to run out of juice. If required we can add a little hot water. After 12 minutes remove it from the heat and reserve.
In a bowl beat the eggs with the sugar and add the milk, cream and vanilla sugar. Mix it because it is all well integrated, add the rice and pour a flanera or individual flan.
I've only eaten rice pudding once in my life and the person who did so much that I went from hating then! :-( For some time I want to try again because I probably try one if I can say well done better if I like it or not! Had never seen baked like yours! Much I love Cinnamon has that nice :-) Kisses Delete Reply
Gemma oysters, baked? What a great idea (the Kako has great recipes!) That you had to bring the recipe to 15! That we try and I try pot, which I have never ever seen! Thank you for participating pretty, leave the link to the blog Porfi! Sandra kisses Delete nabisco ritz crackers Reply
What the original rice pudding! I like it because it is very dense and slightly textured flan. The rice pudding is not my forte, but not for the taste, but the texture, so this would probably do. Kisses! Delete Reply
What arrosset milk better. Can you believe I've never done? But hell, with your contribution, I can stand it! And so baked, amazing! Thank you for participating! Kisses! Marina chocolate Delete Reply
Gemma Which picture prettier and full of finesse :)) Rice pudding requetebó. Pol ... Sunday night, good week. PS: I'm writing one day and you wonder how you can include in your list of blogs that are Worpress platform? Delete Reply
Well, I say the same Marine, I am not too rice pudding, but this is very tasty, this point flan. Great photos, I love the first of the major rice and I liked the whole explanation about the ingredients! Delete Reply
ALSO I've Yo enamorado nabisco ritz crackers at first sight hehe this dessert, dessert is my favorito y me gusta ir variandi the recipe. The oven does not have it Never Tested well qeu me get up, you have remained delicious, beautiful besitos Delete Reply
What acierto great dessert for me and for my family it because it was our dessert favorites. Never Made it as I was in the oven. Probaré the next vez. Muchas gracias por tu visit Gemma. Feliz week! Delete Reply
2014 (1) in January (1) 2013 (59) December (2) November (3) October nabisco ritz crackers (4) September (4) August (2) June (8) June (8) May (6) May (7) March (5) February (5) January (5) 2012 (81) December (10) November (6) May (6) September (5) August (6) July (3) June (3) May (8) April (11) Cheesecake Chicago {1994} + Fruits & Cakes} {U inedible delights
No comments:
Post a Comment