S tla (rice pudding)

Name: S tla (rice pudding) - Lelia L.
Ingredients: 200 g sugar 1 l milk 1 cup of rice 1 tablespoon rice flour 1 teaspoon cornstarch 400 ml water 1 packet vanilla sugar cinnamon; crushed walnuts or pistachios for decoration

Dessert - S tla (rice pudding) by Lelia L. - Recipia

When I want a simple dessert with common ingredients, rice pudding is one of the recipes I turn to. The rice is first boiled in water, then finished cooking in milk and sugar. In the end, the mixture of rice flour and cornstarch gives it a pudding-like consistency, without the need for any additional ingredients. It can be served warm or cold, topped with cinnamon, crushed walnuts, or pistachios. Quick Info Total Time: not specified in the original recipe Preparation Time: not specified Cooking Time: until the rice softens, then until the pudding thickens Servings: number not specified; depends on the size of the cups used Difficulty: easy Recipe Type: rice pudding, homemade dessert Ingredients 1 cup of rice 300 ml of water, for the initial boiling of the rice 1 liter of milk 200 g of sugar 1 tablespoon of rice flour 1 teaspoon of cornstarch 100 ml of water, for mixing the flour and cornstarch 1 packet of vanilla sugar For decoration: cinnamon, crushed walnuts, or pistachios The amount of rice is expressed in cups, just like in the original recipe. For the best results, it's good to use the same measurement each time. Preparation Method 1. Rinse the rice and wash it well. Remove any impurities, then rinse the grains before boiling. 2. Place the rice in a pot along with 300 ml of water. Let it boil until the grains swell and soften. 3. Once the rice is cooked in water, add the milk and sugar. Stir to dissolve the sugar and continue boiling. 4. In a separate bowl, mix the rice flour with the cornstarch and 100 ml of water. The mixture should be smooth before adding it to the pot. 5. Gradually pour the mixture over the rice pudding while stirring continuously. This step helps to evenly distribute the flour and cornstarch throughout the pudding. 6. Continue stirring until the mixture thickens and boils. 7. Finally, add the vanilla sugar, then turn off the heat. 8. Pour the pudding into cups and serve it warm or let it cool. Sprinkle with cinnamon, crushed walnuts, or pistachios, as desired. It is important to mix the rice flour and cornstarch with cold water first. If added directly to the pot, lumps may form. Pouring gradually and stirring continuously helps achieve a more uniform texture. Why I Make This Recipe Often I love this recipe because it uses basic ingredients and doesn't have many steps. The rice, milk, and sugar form the base, while the small amount of rice flour combined with cornstarch helps the pudding set. It's a suitable dessert whether you want to serve it warm or prefer a cold pudding in cups. Another advantage is that the decoration can be changed without altering the composition. Cinnamon provides the classic flavor, walnuts add texture, and pistachios are a great option when you want the pudding to look more colorful. Tips The rice should be boiled until the grains are soft before adding the milk. At this stage, don't rely solely on the clock, as the recipe does not specify a fixed time, and the type of rice and heat intensity can affect the duration. Mix the rice flour, cornstarch, and water well before pouring it over the rice. If the mixture has separated while the milk is boiling, re-mix it a bit before use. Add the thickening mixture gradually, in a thin stream, not all at once. Continuous stirring is necessary when the pudding starts to set. Vanilla sugar is added at the end, after the pudding has boiled and before turning off the heat. Once you add the vanilla sugar, turn off the heat according to the steps in the original recipe. Substitutions The recipe does not provide substitutions for the basic ingredients. If you don't have vanilla sugar, no alternative is suggested in the original source, so it's better to keep the recipe in its simple form rather than adding other flavors. Walnuts and pistachios are used for decoration and can be chosen based on what you have on hand. Cinnamon can be used alone, and the decoration can also be omitted if you prefer the pudding without toppings. Variations The simplest variation is to change the decoration: you can sprinkle only cinnamon, only crushed walnuts, or only pistachios. You can also use a combination of these, as mentioned in the original recipe. The pudding can be served in cups immediately after preparation, when it is warm, or it can be allowed to cool and served cold. Depending on when it is served, the same recipe can work as a warm dessert or a cold pudding. Serving Ideas Pour the pudding into cups while it is still easy to portion, then sprinkle with cinnamon, crushed walnuts, or pistachios. For a simple look, cinnamon is sufficient. If using walnuts or pistachios, sprinkle them on top before serving so they remain visible. You can serve the cups warm or cold. The recipe does not specify a particular serving temperature, and both options are provided in the preparation method. Frequently Asked Questions 1. When is the milk added to the rice pudding? The milk is added after the rice has boiled in the 300 ml of water and the grains have swollen and softened. After adding the milk, sugar is also added. 2. Why are the rice flour and cornstarch mixed with water first? The two ingredients are combined with 100 ml of water to form a mixture that can be poured gradually into the pot. This way, they incorporate more easily into the rice pudding. 3. Is the pudding served warm or cold? It can be served both ways. After preparation, it is poured into cups and decorated with cinnamon, crushed walnuts, or pistachios. 4. When is the vanilla sugar added? The vanilla sugar is added after the pudding has boiled and thickened. Then the heat is turned off. 5. What can I use for decoration? The recipe mentions cinnamon, crushed walnuts, and pistachios. You can use them separately or together, depending on your preference. Nutritional Values The values below are estimates, as the recipe does not specify the weight of a cup of rice or the exact number of servings. A typical amount of rice measured with a cup was considered, and the pudding was divided into approximately 6 servings. For a serving of about one-sixth of the prepared quantity: Calories: approximately 380-450 kcal Protein: approximately 10-12 g Carbohydrates: approximately 70-80 g Fat: approximately 7-10 g Fiber: approximately 1-2 g The majority of carbohydrates come from sugar and rice, while the protein primarily comes from milk. Values may vary depending on the type of milk, the size of the rice cup, the amount of decoration used, and the portion size. Storage and Reheating The recipe states that the pudding can be served warm or cold, but does not provide specific instructions for storage and reheating. If you do not serve it immediately, it is safer to keep it refrigerated and consume it later cold. For warm serving, reheating should be done gradually, stirring, as the pudding is already thickened.

S tla (rice pudding)

Tags

Categories