INGREDIENTS:
1.5 liters of semi-skimmed milk
200 gr. rice (not long or vaporized)
The skin of an orange
The yellow skin of a lemon (no white part)
1 cinnamon stick
2 tablespoons sugar
saccharin liquid
PREPARATION:
Boil the rice in a saucepan with water and salt (one teaspoon per liter),
and milk in another saucepan with the cinnamon stick, sugar and orange peel and lemon.
When the rice takes 10 minutes cooking, drain well and pour over the boiling milk, leaving to cook another 15 minutes (occasionally try to not pass) to a simmer.
Remove from heat, add liquid to taste saccharin, stir a little to mix and pour in a bowl (or individual bowls). Cool well before removing the fridge to the table.
Note:
Although I have a cinnamon stick, looks good sprinkle cinnamon before serving.
1.5 liters of semi-skimmed milk
200 gr. rice (not long or vaporized)
The skin of an orange
The yellow skin of a lemon (no white part)
1 cinnamon stick
2 tablespoons sugar
saccharin liquid
PREPARATION:
Boil the rice in a saucepan with water and salt (one teaspoon per liter),
and milk in another saucepan with the cinnamon stick, sugar and orange peel and lemon.
When the rice takes 10 minutes cooking, drain well and pour over the boiling milk, leaving to cook another 15 minutes (occasionally try to not pass) to a simmer.
Remove from heat, add liquid to taste saccharin, stir a little to mix and pour in a bowl (or individual bowls). Cool well before removing the fridge to the table.
Note:
Although I have a cinnamon stick, looks good sprinkle cinnamon before serving.
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