Calories
493 kcal
Protein
6.6 g
Fat
30.6 g
Carbohydrates
45.3 g
Cook rice porridge. Soak the rice in water for 20 minutes, rinse several times. Fill a pot/saucepan with milk and cream. Bring to a boil. Then add rice. Cook for about 20 minutes over medium heat, stirring constantly.
Separate egg yolks from egg whites. Beat egg yolks with sugar and vanilla seeds.
Remove the saucepan from stove. Pour egg mixture to rice. Mix well. Then continue cooking over low heat for a few minutes. Serve hot.
To cook white rice, you need 2 cups of water for 1 cup of grain.
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.
To prevent milk from burning, pour 1 tbsp. of water to the saucepan and then pour milk in.
Bon Appetit!
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