Recipe prepared by Dana Burlacu Visternicu, founder of prajituricisialtele.ro:
Creamy rice with milk or liquidier rice with milk? That's the question of the day, a food blogger curiosity.
I like both options, it depends on when I prepare them and what I want it to mean. If I'm preparing in the evening I prefer the most liquid one, with lots of milk and rice boiled in water, if I want a rice for dessert then I go for the creamy version.
Regardless of the choice, this is the childhood dessert, a favorite comfort food.
Step by step preparation of creamy rice with milk
Ingredients for two servings:
- 100g round grain rice
- 150ml water
- 325ml milk
- 50g sugar
- 4 teaspoons Melinis (acacia honey with rose petals)
- a dash salt
Preparation method:
Creamy rice with milk involves initial boiling in a small amount of water, just enough to hydrate it, then boiling is continued in milk.
The rice used is preferably round-grain for a more cohesive and creamy appearance.
Rinse the rice well in two or three waters, add a dash of salt and add 150ml of water. The water comes just enough to cover the rice.
The pot used must be one with a double bottom to prevent it from sticking to the bottom. The fire should be low.
When the water has been absorbed (this takes a few minutes from the start of boiling) add the milk and sugar. Some say it should be hot, I put it cold. From this point on, keep an eye on it and stir gently. Of course, this stage also happens over low heat.
When the composition begins to thicken, becomes creamy and the rice grain is soft, we can say that the rice is ready.
Depending on your preferences, you can add cinnamon, vanilla or any other spice.
It is eaten in small bowls seasoned with a teaspoon of jam, syrup or honey. This time I used an authentic Romanian product called Melinis, a product containing acacia honey with rose petals. It is a healthy option that can satisfy the need for sweetness, but also brings benefits for the body.
Give me a boost in cooking!