Steamed Rice Pudding
by Editorial Staff
Rice porridge can be used to make small rice puddings in muffin tins.
Ingredients
- Milk rice porridge, viscous – 1.5 cups
- Egg – 1 pc.
- Vanilla sugar – 1 teaspoon
Directions
- Cook a viscous porridge for pudding in the ratio of rice (preferably round grain) to milk – 1: 5 or 1: 6, respectively; over low heat, stirring constantly.
- Add egg to rice porridge, mix. Add vanilla sugar.
- Fill the muffin tins with rice porridge, not reaching the top. Place them in a large saucepan. Pour water so that its level reaches half the height of the molds. Cover the pot with a lid and simmer the rice puddings for 40 minutes.
- Cool the steamed rice puddings and remove from the molds. Sprinkle grated chocolate over the rice puddings, if desired.
Enjoy your meal!
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