Chinese Food
Milk rice pudding
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Cooking ingredients
Cooking Steps
Step1:Wash the fragrant rice in material a (50g of rice) with water twice first. Soak the dried rice in milk for more than 1 hour.
Step2:Boil the soaked milk and rice over low heat. Stir occasionally to prevent the paste from bottoming. Cook until the rice is soft. The milk paste is slightly thick. Turn off the heat.
Step3:Put the cool rice paste into the blender and stir it into a mud shape. Set aside.
Step4:Mix ingredients C (25g sugar, 1g salt, 1g egg and 45g fresh milk oil) sugar and egg. Beat them gently. No need to beat them to make them frothy.
Step5:Add cream and mashed rice paste into the egg mixture. Stir well and pour into the mould.
Step6:Preheat the oven to 150 degrees. Place the mould in the water bath on the baking tray. Put it in the middle layer. Bake for about 35 minutes.
Cooking tips:1. When cooking rice with milk, it is necessary to prevent the milk from overflowing the pot. In addition, if there is milk crust, take it out in advance to avoid affecting the texture. 2. The rice cooked with milk does not need to be fully cooked or congee shaped. As long as the rice is soft, it needs to be baked after being stirred. There will be a process of re ripening. 3. Water bath is stewing and baking. Put some water on the baking tray outside the mold. The water level can reach half the height of the mold. Water bath can keep the baked food soft and moist. There are skills in making delicious dishes.
