New recipes

Milk with rice

Milk with rice


Choose the rice and wash it in some water.

Bring the milk to a boil and when it starts to boil, add the rice and a pinch of salt. Stir constantly so that it doesn't stick. Boil over low heat. ) add the sugar. We taste it and if it is well cooked it is taken off the fire. It is distributed in bowls and can be served both hot and cold.

This time I served it part with cinnamon and grated lemon peel and part with currant jam.

Delicious and so and so .............


Sutlac or rice with Turkish milk

I first ate sutlac 12 years ago and fell in love with this dessert, so creamy and good.
There is a terrace in Bucharest where they made him insane. I haven't been there for years, being in the center of the city and I always salivated just thinking about it.
I've been looking for recipes for him on the internet for about a year, but none of them seemed right to me.
Among the readers I have a mother married to a Turk, settled there for some years.
So I asked her to give me the recipe from her mother-in-law. He gave me two. One that they make at home, without crust and one with crust, made traditionally. I chose the one with the crust, because for the mimes, all the charm in the crust stays.
I couldn't do it exactly without adding what I like.

What do you need?
2 cups of water
A cup of rice
900 ml of milk
Two tablespoons brown sugar (or more if you want sweeter)
Half a vanilla pod (or vanilla essence)
Grated peel gives half a lime
A tablespoon of cornstarch dissolved in half a cup of milk

How did I do it?
I washed the rice well in two waters and put it on the fire in the two cups of water until it started to boil, then I put the lid on and left it on low heat.

Meanwhile, in another pot, I boiled the milk with the brown sugar and the vanilla pod.

When the rice was boiled, I mixed it on the fire until there was no water at all, then I added the boiled milk little by little, until it became creamy, I added the starch and I left it for another 5 minutes, before pouring it into the molds.

I put the forms on a tray and half filled it with water, to be put like a bain-marie.

I turned the oven to 180 degrees, and I put the tray on top of the oven (so that the crust came out).
After the crust was made (15-20 minutes), I took it out.
Tip: keep an eye on it, because after the crust is made, it must be removed, otherwise it will burn quickly.

According to preference, it is eaten hot or cold, kept in the refrigerator.

The children asked for cinnamon on top, I ate without.

Afiyet olsun or Lust!
Thank you very much Simona for the wonderful recipe


The best rice pudding: two tasty and easy to prepare recipes

Rice pudding will remain in everyone's memory as a childhood dessert. Some prefer it simple, slightly sweetened, but well vanilla, and others with raisins and cranberries, this being an Arabic recipe. Some powder with cocoa, cinnamon, others put syrup or decorate it with fruit.

Rice pudding it's a dessert t made from rice boiled in milk. And, as there is no man to he doesn't like dessert , as mothers get rid of it quickly by preparing it and get rid of it quickly, here are 2 different and tasty rice recipes with milk.


Milk with rice

The recipe for diabetic rice with milk offers you a delicious dessert. We advise you to use brown rice so that the glycemic excursion is not very high. Here are the necessary ingredients, preparation and nutritional values.

Number of servings: two portions.

Preparation time: 5 minutes.

Cooking time: 20 minutes.

Total time: 25 minutes.

Ingredients for rice pudding:

  • 75 grams of brown rice
  • 400 ml milk 1.5% fat
  • 25 ml Xylitol sweetener or any sweetener you will like
  • cinnamon to taste
  • salt
  • core of 4 nuts.

How to prepare rice with milk:

  1. Choose brown rice for good glycemic control. Remove any foreign bodies and wash it.
  2. Boil the milk, and when it boils, add the rice, stirring constantly.
  3. Continue cooking over medium heat.
  4. 10 minutes before the end of cooking, add the sweetener and a pinch of salt.
  5. After it has boiled, place it in bowls and sprinkle with cinnamon and pieces of walnut kernels.

Our advice:

Given the fact that rice pudding has a high glycemic load, it is recommended that this preparation be consumed after cooling so that part of the rice starch passes into a resistant form, similar to dietary fiber.

Nutritional values ​​for one serving:

  • calories: 318 kcal
  • protein: 10 grams
  • carbohydrates: 40 grams
  • fat: 13 grams.

Try our recipe for: Stuffed peppers.

Don't forget to give us Like on Facebook.


Sutlac or rice with Turkish milk

I first ate sutlac 12 years ago and fell in love with this dessert, so creamy and good.
There is a terrace in Bucharest where they made him insane. I haven't been there for years, being in the center of the city and I always salivated just thinking about it.
I've been looking for recipes for him on the internet for about a year, but none of them seemed right to me.
Among the readers I have a mother married to a Turk, settled there for some years.
So I asked her to give me the recipe from her mother-in-law. He gave me two. One that they make at home, without crust and one with crust, made traditionally. I chose the one with the crust, because for the mimes, all the charm in the crust stays.
I couldn't do it exactly without adding what I like.

What do you need?
2 cups of water
A cup of rice
900 ml of milk
Two tablespoons brown sugar (or more if you want sweeter)
Half a vanilla pod (or vanilla essence)
Grated peel gives half a lime
A tablespoon of cornstarch dissolved in half a cup of milk

How did I do it?
I washed the rice well in two waters and put it on the fire in the two cups of water until it started to boil, then I put the lid on and left it on low heat.

Meanwhile, in another pot, I boiled the milk with the brown sugar and the vanilla pod.

When the rice was boiled, I mixed it on the fire until there was no water at all, then I added the boiled milk little by little, until it became creamy, I added the starch and I left it for another 5 minutes, before pouring it into the molds.

I put the forms on a tray and half filled it with water, to be put like a bain-marie.

I turned the oven to 180 degrees, and I put the tray on top of the oven (so that the crust came out).
After the crust was made (15-20 minutes), I took it out.
Tip: keep an eye on it, because after the crust is made, it must be removed, otherwise it will burn quickly.

According to preference, it is eaten hot or cold, kept in the refrigerator.

The children asked for cinnamon on top, I ate without.

Afiyet olsun or Lust!
Thank you very much Simona for the wonderful recipe


Rice with milk and cinnamon

Rice pudding always reminds me of my childhood.

You're a magician if you can make a rice pudding look like this.

Great, I haven't eaten rice pudding in about 30 years! I'll do it today.

It looks awfully good, but I have to refuse that too. Rice with milk no and no.

I have a question:
does it matter if the rice is round grain or some other kind of grain?
Thanks :)

The type of rice doesn't matter at all. You can also rice with broken beans :)

Thank you again. Rice pudding is one of my favorites, so in the coming days I will do some magic in the kitchen and I will prepare this goodness, following your recipe.
I never knew how much milk I have to put or how much rice is needed to get a reasonable amount and not a bucket of rice, be it milk or pilaf :)

With pleasure! And I struggled like you until I found this ideal amount for 2 generous servings of rice pudding. Tell me if it came out to your liking.

Went out :)
Wonderful :)
I still have in plan, those fish croquettes :)

Hi! I've been looking at your blog for a while and I really like what I see. I also saved something from you. One question: you are a professional chef. if so, I'm not surprised by what I see here, if you're not a cook, you're a super housewife. Congratulations on everything you've done, and you've shared it with others. Success.

No Cerra, I'm not a professional cook, but you should know that I'm not even a housewife :) I rather think I'm a foodie who likes to play, both in the kitchen and in the blogosphere: D Thanks for the words beautiful and I hope you have what & quotsalva & quot in the future)

Thank you. It came out exactly as in the picture! And the taste was great! Congratulations for delighting so many people with your recipes!

With pleasure, I am waiting for you on the blog!

Ticked off! Very tasty, very good! My son ate twice.
Mmmmmmm. )
Alina.

I wanted to ask you earlier what is the next recipe chosen, but I see that I just found the answer myself :))

Hi, yesterday I made cookies with raisins and extra oriental salad and today the rice with milk and cinnamon and again cookies with raisins, my husband liked them so much that he finished them last night. Very tasty :)

Hi, so you made the cookies again because you knew you were going to be safe with them - in case your husband won't be happy with the rice pudding :)

Hello. I did that too. It's good, I have nothing to say, but still, it seems a little sweet. And I only put 3 tablespoons of sugar instead of 4. But, obviously, for those who put 3 teaspoons of sugar in a cup of coffee (I don't put any), it's clear that they won't find it "too sweet". It depends on everyone's taste. Otherwise, I increase my work and. visitors. I want to try the cocoa part with the cocoa cake, because it's been so many years since I've been trying to find out the recipe for the coconut that you found in the time of the cup in the confectionery, in the plastic cup, as you also found real cream, not artificial. At one point I had found at a confectionery the cake & quotChant-Ecler & quot (I don't know if it's spelled that way, although in French it should be eclair. In the end) which had a countertop and above it the composition of cocoa sarlota, with that kind of diplomatic texture. All the best. crystal

Hi, Cristi. To tell you the truth, I put 5 tablespoons of sugar in the rice, but I wrote 4 thinking it was better to be somewhere in the middle. But it seems that at 3 tablespoons it would be that "middle" :)
I hope you like cocoa sarlota, and if you still reminded me of it, the next recipe I will post will be the diplomat cake. In my area there is a confectionery (Narcisa) where not only do I still use real whipped cream, but they also have a lot of cakes from that time. entering there, as if you go back in time :)


Turkish milk rice & # 8211 sutlac

Rice pudding is so beloved! My kids love it as much as they do, if it weren't for those damn extra pounds I'd always eat every day. And not only rice with milk but everything related to milk dishes, desserts or other goodies. But I return with my feet on the ground and I tell you that this deret of Turkish origin is an absolutely tasty one. I love Turkish cuisine but look at this type of dish I haven't tried it yet so I can't make a comparison, I praise it alone because it turned out perfectly, on which occasion please don't throw stones at me if it's not exactly like and the original.

Sutlac is a delicious rice pudding with milk, of Turkish origin that is prepared both on the stove and in the oven, with a wonderful taste, creamy texture and the crust that forms on top does it all!

The recipe is very simple, only it takes longer to make, that is, until the pudding is baked. I saw many variants of this recipe on the net, but most of them were the same. Very few well explained for those who have never made a common rice with milk, so I write the recipe step by step so you can easily prepare it.

For the preparation of rice with Turkish milk you need heat-resistant dishes and it would be very recommended to prepare it in individual portions. Now you can find heat-resistant bowls everywhere, so please buy them and get to work. The ingredients are few in number and very affordable, I think you have them in the fridge / pantry.

Turkish milk rice & # 8211 sutlac

  • 1l milk
  • 150g rice (I used round grain rice)
  • 120g old
  • 2 sachets of vanilla sugar
  • 3 tablespoons edible starch tip
  • 2 yolks

To start, boil the rice in 400ml of water according to the cooking time on the bag. When the water has been completely absorbed, turn off the heat and let it cover with a lid.

Separately in a bowl put the yolks, sugar and vanilla sugar then mix and add 900ml milk. Put the pot on the fire and mix gently until the milk is hot. The remaining 100ml of milk is mixed with the starch and poured into the hot liquid. Add the rice and mix until the composition thickens a little.

Meanwhile, heat the oven to 180 degrees.

In a tray we put 6 heat-resistant dishes or 1 heat-resistant tray and we pour the composition with rice.

Fill the tray with water halfway and put it in the oven. Leave until it forms a reddish crust on top.

It takes about 20 minutes for the crust to form, but when it forms, it can burn very quickly, so keep an eye on the oven.

When the pudding portions have browned nicely, turn off the heat and remove them, then let them cool. Serve well chilled rice pudding. I admit that I didn't have patience and I tried it hot :)

The recipe tried by the readers

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Simple milk rice recipe

Ingredient:

  • 500 ml of water
  • 250 grams of rice
  • 500 ml of milk
  • 170 grams of sugar
  • 2 tablespoons butter
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Method of preparation

Heat the water to a boil in a non-stick pan, add the rice, stir and cover the pan. Turn the heat from medium to low and leave until the rice absorbs all the water. Add the milk, stir a little and leave on the fire until it is completely absorbed by the rice. Before serving, add the sugar, the 2 tablespoons of butter, cinnamon and nutmeg.

Rice with plain milk

Rice with milk and cinnamon

Rice pudding always reminds me of my childhood.

You're a magician if you can make a rice pudding look like this.

Great, I haven't eaten rice pudding in about 30 years! I'll do it today.

It looks awfully good, but I have to refuse that too. Rice with milk no and no.

I have a question:
does it matter if the rice is round grain or some other kind of grain?
Thanks :)

The type of rice doesn't matter at all. You can also rice with broken beans :)

Thank you again. Rice pudding is one of my favorites, so in the coming days I will do some magic in the kitchen and I will prepare this goodness, following your recipe.
I never knew how much milk I have to put or how much rice is needed to get a reasonable amount and not a bucket of rice, be it milk or pilaf :)

With pleasure! And I struggled like you until I found this ideal amount for 2 generous servings of rice pudding. Tell me if it came out to your liking.

Went out :)
Wonderful :)
I still have in plan, those fish croquettes :)

Hi! I've been looking at your blog for a while and I really like what I see. I also saved something from you. One question: you are a professional chef. if so, I'm not surprised by what I see here, if you're not a cook, you're a super housewife. Congratulations on everything you've done, and you've shared it with others. Success.

No Cerra, I'm not a professional cook, but you should know that I'm not even a housewife :) I rather think I'm a foodie who likes to play, both in the kitchen and in the blogosphere: D Thanks for the words beautiful and I hope you have what & quotsalva & quot in the future)

Thank you. It came out exactly as in the picture! And the taste was great! Congratulations for delighting so many people with your recipes!

With pleasure, I am waiting for you on the blog!

Ticked off! Very tasty, very good! My son ate twice.
Mmmmmmm. )
Alina.

I wanted to ask you earlier what is the next recipe chosen, but I see that I just found the answer myself :))

Hi, yesterday I made cookies with raisins and extra oriental salad and today the rice with milk and cinnamon and again cookies with raisins, my husband liked them so much that he finished them last night. Very tasty :)

Hi, so you made the cookies again because you knew I was going to be safe with them - in case my husband won't be happy with the rice pudding :)

Hello. I did that too. It's good, I have nothing to say, but still, it seems a little sweet. And I only put 3 tablespoons of sugar instead of 4. But, obviously, for those who put 3 teaspoons of sugar in a cup of coffee (I don't put any), it's clear that they won't find it "too sweet". It depends on everyone's taste. Otherwise, I increase my work and. visitors. I want to try the cocoa part with the cocoa cake, because it's been so many years since I've been trying to find out the recipe for the coconut that you found in the time of the cup in the confectionery, in the plastic cup, as you also found real cream, not artificial. At one point I had found at a confectionery the cake & quotChant-Ecler & quot (I don't know if it's spelled that way, although in French it should be eclair. In the end) which had a countertop and above it the composition of cocoa sarlota, with that kind of diplomatic texture. All the best. crystal

Hi, Cristi. To tell you the truth, I put 5 tablespoons of sugar in the rice, but I wrote 4 thinking it was better to be somewhere in the middle. But it seems that at 3 tablespoons it would be that "middle" :)
I hope you like cocoa sarlota, and if you still reminded me of it, the next recipe I will post will be the diplomat cake. In my area there is a confectionery (Narcisa) where not only do I still use real whipped cream, but they also have a lot of cakes from that time. entering there, as if you go back in time :)


Rice with milk and cinnamon

Rice pudding always reminds me of my childhood.

You're a magician if you can make a rice pudding look like this.

Great, I haven't eaten rice pudding in about 30 years! I'll do it today.

It looks awfully good, but I have to refuse that too. Rice with milk no and no.

I have a question:
does it matter if the rice is round grain or some other kind of grain?
Thanks :)

The type of rice doesn't matter at all. You can also rice with broken beans :)

Thank you again. Rice pudding is one of my favorites, so in the coming days I will do some magic in the kitchen and I will prepare this goodness, following your recipe.
I never knew how much milk I have to put or how much rice is needed to get a reasonable amount and not a bucket of rice, be it milk or pilaf :)

With pleasure! And I struggled like you until I found this ideal amount for 2 generous servings of rice pudding. Tell me if it came out to your liking.

Went out :)
Wonderful :)
I still have in plan, those fish croquettes :)

Hi! I've been looking at your blog for a while and I really like what I see. I also saved something from you. One question: you are a professional chef. if so, I'm not surprised by what I see here, if you're not a cook, you're a super housewife. Congratulations on everything you've done, and you've shared it with others. Success.

No Cerra, I'm not a professional cook, but you should know that I'm not even a housewife :) I rather think I'm a foodie who likes to play, both in the kitchen and in the blogosphere: D Thanks for the words beautiful and I hope you have what & quotsalva & quot in the future)

Thank you. It came out exactly as in the picture! And the taste was great! Congratulations for delighting so many people with your recipes!

With pleasure, I am waiting for you on the blog!

Ticked off! Very tasty, very good! My son ate twice.
Mmmmmmm. )
Alina.

I wanted to ask you earlier what is the next recipe chosen, but I see that I just found the answer myself :))

Hi, yesterday I made cookies with raisins and extra oriental salad and today the rice with milk and cinnamon and again cookies with raisins, my husband liked them so much that he finished them last night. Very tasty :)

Hi, so you made the cookies again because you knew you were going to be safe with them - in case your husband won't be happy with the rice pudding :)

Hello. I did that too. It's good, I have nothing to say, but still, it seems a little sweet. And I only put 3 tablespoons of sugar instead of 4. But, obviously, for those who put 3 teaspoons of sugar in a cup of coffee (I don't put any), it's clear that they won't find it "too sweet". It depends on everyone's taste. Otherwise, I increase my work and. visitors. I want to try the cocoa part with the cocoa cake, because it's been so many years since I've been trying to find out the recipe for the coconut that you found in the time of the cup in the confectionery, in the plastic cup, as you also found real cream, not artificial. At one point I had found at a confectionery the cake & quotChant-Ecler & quot (I don't know if it's spelled that way, although in French it should be eclair. In the end) which had a countertop and above it the composition of cocoa sarlota, with that kind of diplomatic texture. All the best. crystal

Hi, Cristi. To tell you the truth, I put 5 tablespoons of sugar in the rice, but I wrote 4 thinking it was better to be somewhere in the middle. But it seems that at 3 tablespoons it would be that "middle" :)
I hope you like cocoa sarlota, and if you still reminded me of it, the next recipe I will post will be the diplomat cake. In my area there is a confectionery (Narcisa) where not only do I still use real whipped cream, but they also have a lot of cakes from that time. entering there, as if you go back in time :)


Milk with rice

The recipe for milk rice diabetics gives you a delicious dessert. We advise you to use brown rice so that the glycemic excursion is not very high. Here are the necessary ingredients, preparation and nutritional values.

Number of servings: two portions.

Preparation time: 5 minutes.

Cooking time: 20 minutes.

Total time: 25 minutes.

Ingredients for rice pudding:

  • 75 grams of brown rice
  • 400 ml milk 1.5% fat
  • 25 ml Xylitol sweetener or any sweetener you will like
  • cinnamon to taste
  • salt
  • core of 4 nuts.

How to prepare rice with milk:

  1. Choose brown rice for good glycemic control. Remove any foreign bodies and wash it.
  2. Boil the milk, and when it boils, add the rice, stirring constantly.
  3. Continue cooking over medium heat.
  4. 10 minutes before the end of cooking, add the sweetener and a pinch of salt.
  5. After it has boiled, place it in bowls and sprinkle with cinnamon and pieces of walnut kernels.

Our advice:

Considering the fact that rice pudding has a high glycemic load, it is recommended that this preparation be consumed after it cools so that part of the rice starch passes into a resistant form, similar to dietary fiber.

Nutritional values ​​for one serving:

  • calories: 318 kcal
  • protein: 10 grams
  • carbohydrates: 40 grams
  • fat: 13 grams.

Try our recipe for: Stuffed peppers.

Don't forget to Like our FaceBook page: Recipes for diabetics.

Do you want the recipe in electronic format? Send us an email at [email protected], you pay a small fee and we send you the recipe in pdf format.

For a personalized nutritional plan, access the link below:

For FREE tutorials on diabetes and a healthy lifestyle you can follow our collaborating doctor's channel: Dr. Petrache.

For the latest information on diabetes and nutrition, visit the partner blog: Diabetes, nutrition and metabolic diseases.