Скачать или смотреть Orez cu lapte. How To Make Sutlaç /Best Turkish Rice Pudding.

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Reteta pentru 3 vase ceramica potrivite

100g orez normal
500ml apa
800 ml lapte
2 galbenusuri
100g zahar sau 150g daca preferati mai dulce
3 linguri amidon
Vanilie, coaja portocala

Se pune orezul la fiert in 500 ml apa. Lasam la foc mic pana se inmoaie. Va avea aspect de budinca gelatinoasa, orezul nu se spala pentru a nu se inlatura amidonul. Orezul este aproape gatit, mai fiert decat al dente.

Cand orezul s -a inmuiat, adaugam peste 800ml lapte, 100-150g zahar (depinde cat de dulce preferati). Lasati la foc mic( laptele se va umfla) cam 20-30 min, pana laptele incepe sa fiarba si sa scada lichidul.

Adaugam 3 linguri pline de amidon in care vom dizolva aprox 50 ml lapte. Amestecul il adaugam peste lapte si vom continua fierberea inca 15 min pana incepe sa se ingroase.

Compozitia finala trebuie sa fie mai fluida decat clasicul orez cu lapte, dar in acelasi timp ingrosata. Important e sa ramana suficient lichid, compozitia se va turna cu polonicul in vase.

Spre final adaugam aromele( vanilie, portocala). Amestecam si stingem focul.

Adaugam compozitia in 3 vase ramekin, le punem intr o tava in care vom adauga apa pana la jumatatea tavii.

Separat, spargem 2 oua, separam galbenusul de albus. Adaugam 2 linguri de lapte peste galbenus si apoi, cu ajutorul lingurii, turnam cate putin pe deasupra compozitiei din fiecare vas.

Introducem tava in cuptor, coacem la 175 °C cu ventilatie. Eu am lasat tava la mijloc, treapta 3, sa nu se arda prea repede. In ultimele 5 min am marit temperatura la 210°C.

In functie de cuptor, se coace compozitia 20 min aprox, pana se rumeneste si se formeaza o crusta.


Se lasa la racit si apoi stiti..se mananca:)))


English
Recipe for 3 suitable ceramic pots

100g normal rice
500ml water
800 ml milk
2 yolks
100g sugar or 150g if you prefer sweeter
3 tablespoons starch
Vanilla, orange peel

Put the rice to boil in 500 ml of water. Let it simmer until it softens. It will look like gelatinous pudding, do not wash the rice before not to remove the starch. The rice is almost cooked.


When the rice has softened, pour over 800ml milk, 100-150g sugar (depending on how sweet you prefer). Leave on low heat (the milk will swell) for about 20-30 minutes, until the milk starts to boil and the liquid reduces.

Add 3 tablespoons full of starch in which we will dissolve about 50 ml of milk. Pour the mixture over the milk and continue boiling for another 15 minutes until it starts to thicken.

The final composition should be more fluid than the classic rice pudding, but at the same time thickened. It is important to keep enough liquid, the composition will be poured with the polish into the pots.

Towards the end we add the flavors (vanilla, orange). Stir and turn off the heat.

Add the composition in 3 ramekin dishes, put them in a tray in which we will add water up to half of the tray.

Separately, break 2 eggs, separate the yolk from the egg whites. Add 2 tablespoons of milk over the yolk and then, with the help of the spoon, pour a little on top of the composition from each bowl.

Put the tray in the oven, bake at 175 ° C with ventilation. I left the tray in the middle, stage 3, not to burn too fast. In the last 5 minutes I increased the temperature to 210 ° C.

Depending on the oven, bake the composition for about 20 minutes, until it browns and forms a crust.

Leave to cool and then you know the drill.. eat:D