Calories
396 kcal
Protein
10.2 g
Fat
3 g
Carbohydrates
85.6 g
Cook rice porridge. Soak the rice in water for 20 minutes, rinse several times. Fill a pot/saucepan with water, add grain. Cook for about 20 minutes over medium heat. Let it cool.
Finely cut the following ingredients: raisins, figs, dates. Then combine with grated ginger and cooked rice. Mix well and add sugar.
Transfer the saucepan to the stove. Pour milk to the cooked rice. Cook for a low heat. Let it cool.
Separate egg yolks from egg whites. Then beat the egg white in a mixer in low speed, gradually increasing it. It takes for about 2 minutes.
Finally add the whipped whites to the cooked rice. Mix well.
To cook white rice, you need 2 cups of water for 1 cup of grain.
To prevent milk from burning, pour 1 tbsp. of water to the saucepan and then pour milk in. To prevent milk from burning, pour 1 tbsp. of water to the saucepan and then pour milk in.
How to separate egg yolks from egg whites. First wash the hands and eggs. Put the eggs to the fridge, so it will be easier to separate the yolks from the whites. Take 3 small bowls. Break the egg into the first bowl, trying not to break the yolk. Then drop it into your palm and take the other bowl. Make the whites drip through your fingers into the second bowl. Then add the separated yolks to the third bowl.
If you want to beaten the whites, use fresh and chilled eggs. Use ONLY a dry and clean bowl for mixing (without fat) which is made of steel or glass.
Bon Appetit!
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