The rice pudding is one from the most popular the English desserts. Gentle, air and, to surprise of the majority, extremely light in preparation, it will admire with the taste all judges of distinguished desserts.
It is required to you
- 1 glass of white rice;
- 250 g of sugar;
- 450 ml of milk;
- 3 eggs;
- desi;
- 25 g of raisin;
- ½ teaspoons of vanillin;
- nuts and candied fruits – at will.
Instruction
1. Raisin carefully to wash out and touch, having removed all tails. Fill in with the cold boiled or filtered water. Allow to infuse.
2. Wash out rice and allow excess water to flow down through a colander. In a pan to kindle oil and to pour to it rice. Fry rice so far it won't gain slightly brownish, caramel color. Exactly thanks to preliminary roasting rice in a ready-to-eat meal loses the viscosity and melts in the mouth.
3. Further it is necessary to add milk and to cook rice within about 7-10 minutes after water boiling up until it inflates.
4. Vitelluses need to be separated from proteins and to pound with sugar before its full dissolution, having added also vanillin. Remove the cooked rice from a plate and enter into it yolks, at the same time intensively mixing pan contents. It has to acquire cream structure. Raisin needs to be got from water, to get wet with a towel and to add to a pan, to mix.
5. While contents of a pan cool down, the remained whites are beaten up to the magnificent weight and step by step entered into the general pan. Candied fruits and nuts are added to ready mix. You shouldn't fill them too much, otherwise dough will lose lightness.
6. The baking pan needs to be missed the mark with a desi and to lay out pan contents.
7. It is necessary to bake a pudding 30 minutes at 170-200 degrees before emergence of a reddish crust. The dish can be served from an oven or already in the cooled-down look at once.