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Milk with rice

Milk with rice

  • a 200g cup of rice
  • 2 cups water
  • a pinch of salt
  • 2 cups of milk
  • strawberry jam for decoration
  • 3 sachets of vanilla sugar
  • 4 tablespoons sugar

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Rice pudding:

put the rice to boil with water and salt, when it started to boil and decreased about 3 quarters, add the milk and let it boil. When cooked, add sugar and vanilla sugar

garnish with strawberry jam


The best rice pudding: two tasty and easy to prepare recipes

Rice pudding will remain in everyone's memory as a childhood dessert. Some prefer it simple, slightly sweetened, but well vanilla, and others with raisins and cranberries, this being an Arabic recipe. Some powder with cocoa, cinnamon, others put syrup or decorate it with fruit.

Rice pudding it's a dessert t made from rice boiled in milk. And how there is no man to he doesn't like dessert , as mothers get rid of it quickly by preparing it and get rid of it quickly, here are 2 different and tasty rice recipes with milk.


Sutlac or rice with Turkish milk

I first ate sutlac 12 years ago and fell in love with this dessert, so creamy and good.
There is a terrace in Bucharest where they made him insane. I haven't been there in years, being in the center of the city and I always salivated just thinking about it.
I've been looking for recipes for him on the internet for about a year, but none of them seemed right to me.
Among the readers I have a mother married to a Turk, settled there for some years.
So I asked her to give me the recipe from her mother-in-law. He gave me two. One that they make at home, without crust and one with crust, made traditionally. I chose the one with the crust, because for the mimes, all the charm in the crust stays.
I couldn't do it exactly without adding what I like.

What do you need?
2 cups water
A cup of rice
900 ml of milk
Two tablespoons brown sugar (or more if you want sweeter)
Half a vanilla pod (or vanilla essence)
Grated peel gives half a lime
A tablespoon of cornstarch dissolved in half a cup of milk

How did I do it?
I washed the rice well in two waters and put it on the fire in the two cups of water until it started to boil, then I put the lid on and left it on low heat.

Meanwhile, in another pot, I boiled the milk with the brown sugar and the vanilla pod.

When the rice was boiled, I mixed it on the fire until there was no water at all, then I added the boiled milk little by little, until it became creamy, I added the starch and I left it for another 5 minutes, before pouring it into molds.

I put the forms on a tray and half filled it with water, to be put like a bain-marie.

I turned the oven to 180 degrees, and I put the tray on top of the oven (so that the crust came out).
After the crust was made (15-20 minutes), I took it out.
Tip: keep an eye on it, because after it is made, the crust must be removed, otherwise it will burn quickly.

According to preference, it is eaten hot or cold, kept in the refrigerator.

The children asked for cinnamon on top, I ate without.

Afiyet olsun or Lust!
Thank you very much Simona for the wonderful recipe


Sutlac or rice with Turkish milk

I first ate sutlac 12 years ago and fell in love with this dessert, so creamy and good.
There is a terrace in Bucharest where they made him insane. I haven't been there for years, being in the center of the city and I always salivated just thinking about it.
I've been looking for recipes for him on the internet for about a year, but none of them seemed right to me.
Among the readers I have a mother married to a Turk, settled there for some years.
So I asked her to give me the recipe from her mother-in-law. He gave me two. One that they make at home, without crust and one with crust, made traditionally. I chose the one with the crust, because for the mimes, all the charm in the crust stays.
I couldn't do it exactly without adding what I like.

What do you need?
2 cups water
A cup of rice
900 ml of milk
Two tablespoons brown sugar (or more if you want sweeter)
Half a vanilla pod (or vanilla essence)
Grated peel gives half a lime
A tablespoon of cornstarch dissolved in half a cup of milk

How did I do it?
I washed the rice well in two waters and put it on the fire in the two cups of water until it started to boil, then I put the lid on and left it on low heat.

Meanwhile, in another pot, I boiled the milk with the brown sugar and the vanilla pod.

When the rice was boiled, I mixed it on the fire until there was no water at all, then I added the boiled milk little by little, until it became creamy, I added the starch and I left it for another 5 minutes, before pouring it into molds.

I put the forms on a tray and half filled it with water, to be put like a bain-marie.

I turned the oven to 180 degrees, and I put the tray on top of the oven (so that the crust came out).
After the crust was made (15-20 minutes), I took it out.
Tip: keep an eye on it, because after it is made, the crust must be removed, otherwise it will burn quickly.

According to preference, it is eaten hot or cold, kept in the refrigerator.

The children asked for cinnamon on top, I ate without.

Afiyet olsun or Lust!
Thank you very much Simona for the wonderful recipe


Turkish milk rice & # 8211 sutlac

Rice pudding is so beloved! My kids love it as much as they do, if it weren't for those damn extra pounds I'd always eat every day. And not only rice with milk but everything related to milk dishes, desserts or other goodies. But I return with my feet on the ground and I tell you that this deret of Turkish origin is an absolutely tasty one. I love Turkish cuisine but look at this type of dish I haven't tried it yet so I can't make a comparison, I praise it alone because it turned out perfectly, on which occasion please don't throw stones at me if it's not exactly like and the original.

Sutlac is a delicious rice pudding with milk, of Turkish origin that is prepared both on the stove and in the oven, with a wonderful taste, creamy texture and the crust that forms on top does it all!

The recipe is very simple, only it takes longer to make, that is, until the pudding is baked. I saw many variants of this recipe on the net, but most of them were the same. Very few well explained for those who have never made a common rice with milk, so I write the recipe step by step so you can easily prepare it.

For the preparation of rice with Turkish milk you need heat-resistant dishes and it would be very recommended to prepare it in individual portions. Now you can find heat-resistant bowls everywhere, so please buy them and get to work. The ingredients are few in number and very affordable, I think you have them in the fridge / pantry.

Turkish milk rice & # 8211 sutlac

  • 1l milk
  • 150g rice (I used round grain rice)
  • 120g old
  • 2 sachets of vanilla sugar
  • 3 tablespoons edible starch tip
  • 2 yolks

To start, boil the rice in 400ml of water according to the cooking time on the bag. When the water has been completely absorbed, turn off the heat and let it cover with a lid.

Separately in a bowl put the yolks, sugar and vanilla sugar then mix and add 900ml milk. Put the pot on the fire and mix gently until the milk is hot. The remaining 100ml of milk is mixed with the starch and poured into the hot liquid. Add the rice and mix until the composition thickens a little.

Meanwhile, heat the oven to 180 degrees.

In a tray we put 6 heat-resistant dishes or 1 heat-resistant tray and we pour the composition with rice.

Fill the tray with water halfway and put it in the oven. Leave until a reddish crust is formed on top.

It takes about 20 minutes for the crust to form, but when it forms, it can burn very quickly, so keep an eye on the oven.

When the portions of the pudding are nicely browned, turn off the heat and remove them, then let them cool. Serve well chilled rice pudding. I admit that I didn't have patience and I tried it hot :)

The recipe tried by the readers

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


The best rice pudding: two tasty and easy to prepare recipes

Rice pudding will remain in everyone's memory as a childhood dessert. Some prefer it simple, slightly sweetened, but well vanilla, and others with raisins and cranberries, this being an Arabic recipe. Some powder with cocoa, cinnamon, others put syrup or decorate it with fruit.

Rice pudding it's a dessert t made from rice boiled in milk. And how there is no man to he doesn't like dessert , as mothers get rid of it quickly by preparing it and get rid of it quickly, here are 2 different and tasty rice recipes with milk.


It is very easy to prepare, it lasts 20 minutes, but you have to stir it constantly so that it doesn't stick.

If you have, use a non-stick pot. Heat the milk over medium heat. Rinse the rice in a sieve with cold water. You can use any rice, only the cooking time varies. Put it in milk and mix. Cut the vanilla pod lengthwise and add all the contents with the knife blade. Put it in the pot, along with the pods and a tablespoon of sugar. Stir every two to three minutes until the rice is cooked through. Put the rice in covered bowls so that it does not dry out.


Rice with milk with raisins and nuts

Ingredients

  • 1 cup basmati rice
  • 100 grams of raisins
  • 5 grams of raw cashews
  • 25 grams of almonds
  • 25 grams of hazelnuts
  • 20 grams of butter
  • 0.25 grams of saffron
  • 1 teaspoon salt

Method of preparation

In the first phase, pour hot water over the saffron, mix and set aside to take care of the rice. Take the rice, wash it in 3-4 rounds, to be as clear as possible, and put it in a saucepan to boil, with 3-4 liters of water and a teaspoon of salt. When it starts to boil, add the rice and mix well, let the water boil for 6-7 minutes on low heat, during which time the rice should be even a little raw, not completely iron.

Arabic rice with ctafides, nuts and hazelnuts

Quickly remove from the heat and pour into a sieve until completely drained of water. Take a frying pan, where the butter melts, add the raisins and walnuts and let it harden for 5 minutes, stirring occasionally, until the cashews are browned. Pour over boiled rice, add water with saffron and a pinch of salt. Stir, then put the pans on the lid, leave for 30-40 minutes, then eat to your heart's content.


Sutlac or rice with Turkish milk

I first ate sutlac 12 years ago and fell in love with this dessert, so creamy and good.
There is a terrace in Bucharest where they made him insane. I haven't been there in years, being in the center of the city and I always salivated just thinking about it.
I've been looking for recipes for him on the internet for about a year, but none of them seemed right to me.
Among the readers I have a mother married to a Turk, settled there for some years.
So I asked her to give me the recipe from her mother-in-law. He gave me two. One that they make at home, without crust and one with crust, made traditionally. I chose the one with the crust, because for the mimes, all the charm in the crust stays.
I couldn't do it exactly without adding what I like.

What do you need?
2 cups water
A cup of rice
900 ml of milk
Two tablespoons brown sugar (or more if you want sweeter)
Half a vanilla pod (or vanilla essence)
Grated peel gives half a lime
A tablespoon of cornstarch dissolved in half a cup of milk

How did I do it?
I washed the rice well in two waters and put it on the fire in the two cups of water until it started to boil, then I put the lid on and left it on low heat.

Meanwhile, in another pot, I boiled the milk with the brown sugar and the vanilla pod.

When the rice was boiled, I mixed it on the fire until there was no water at all, then I added the boiled milk little by little, until it became creamy, I added the starch and I left it for another 5 minutes, before pouring it into molds.

I put the forms on a tray and half filled it with water, to be put like a bain-marie.

I turned the oven to 180 degrees, and I put the tray on top of the oven (so that the crust came out).
After the crust was made (15-20 minutes), I took it out.
Tip: keep an eye on it, because after it is made, the crust must be removed, otherwise it will burn quickly.

According to preference, it is eaten hot or cold, kept in the refrigerator.

The children asked for cinnamon on top, I ate without.

Afiyet olsun or Lust!
Thank you very much Simona for the wonderful recipe


Turkish milk rice & # 8211 sutlac

Rice pudding is so beloved! My kids love it as much as they do, if it weren't for those damn extra pounds I'd always eat every day. And not only rice with milk but everything related to milk dishes, desserts or other goodies. But I return with my feet on the ground and I tell you that this deret of Turkish origin is an absolutely tasty one. I love Turkish cuisine but look at this type of dish I haven't tried it yet so I can't make a comparison, I praise it alone because it turned out perfectly, on which occasion please don't throw stones at me if it's not exactly like and the original.

Sutlac is a delicious rice pudding with milk, of Turkish origin that is prepared both on the stove and in the oven, with a wonderful taste, creamy texture and the crust that forms on top does it all!

The recipe is very simple, only it takes longer to make, that is, until the pudding is baked. I saw many variants of this recipe on the net, but most of them were the same. Very few well explained for those who have never made a common rice with milk, so I write the recipe step by step so you can easily prepare it.

For the preparation of rice with Turkish milk you need heat-resistant dishes and it would be very recommended to prepare it in individual portions. Now you can find heat-resistant bowls everywhere, so please buy them and get to work. The ingredients are few in number and very affordable, I think you have them in the fridge / pantry.

Turkish milk rice & # 8211 sutlac

  • 1l milk
  • 150g rice (I used round grain rice)
  • 120g old
  • 2 sachets of vanilla sugar
  • 3 tablespoons edible starch tip
  • 2 yolks

To start, boil the rice in 400ml of water according to the cooking time on the bag. When the water has been completely absorbed, turn off the heat and let it cover with a lid.

Separately in a bowl put the yolks, sugar and vanilla sugar then mix and add 900ml milk. Put the pot on the fire and mix gently until the milk is hot. The remaining 100ml of milk is mixed with the starch and poured into the hot liquid. Add the rice and mix until the composition thickens a little.

Meanwhile, heat the oven to 180 degrees.

In a tray we put 6 heat-resistant dishes or 1 heat-resistant tray and we pour the composition with rice.

Fill the tray with water halfway and put it in the oven. Leave until a reddish crust is formed on top.

It takes about 20 minutes for the crust to form, but when it forms, it can burn very quickly, so keep an eye on the oven.

When the portions of the pudding are nicely browned, turn off the heat and remove them, then let them cool. Serve well chilled rice pudding. I admit that I didn't have patience and I tried it hot :)

The recipe tried by the readers

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Milk with rice

The recipe for milk rice diabetics gives you a delicious dessert. We advise you to use brown rice so that the glycemic excursion is not very high. Here are the necessary ingredients, preparation and nutritional values.

Number of servings: two portions.

Preparation time: 5 minutes.

Cooking time: 20 minutes.

Total time: 25 minutes.

Ingredients for rice pudding:

  • 75 grams of brown rice
  • 400 ml milk 1.5% fat
  • 25 ml Xylitol sweetener or any sweetener you will like
  • cinnamon to taste
  • salt
  • core of 4 nuts.

How to prepare rice with milk:

  1. Choose brown rice for good glycemic control. Remove any foreign bodies and wash it.
  2. Boil the milk, and when it boils, add the rice, stirring constantly.
  3. Continue cooking over medium heat.
  4. 10 minutes before the end of cooking, add the sweetener and a pinch of salt.
  5. After it has boiled, place it in bowls and sprinkle with cinnamon and pieces of walnut kernels.

Our advice:

Given the fact that rice pudding has a high glycemic load, it is recommended that this preparation be consumed after cooling so that part of the rice starch passes into a resistant form, similar to dietary fiber.

Nutritional values ​​for one serving:

  • calories: 318 kcal
  • protein: 10 grams
  • carbohydrates: 40 grams
  • fat: 13 grams.

Try our recipe for: Stuffed peppers.

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