When I started buying raw milk for making yogurt on a weekly basis, I ordered more than I needed for trying desserts that are made with milk. According to my household I made excellent rice pudding and ice cream, and I made both many a times.
Sugar I use in my rice pudding is much less than many recipes around, but still the end product is a dessert and very satisfactory.
If you want to make a variation rice pudding with mastic, you have to add 1/2 tsp of crushed mastic to the milk and bring it to a boil, take it off the stove. Let it rest for 15 minutes, and then filter it through a cheese cloth. Use this as your milk in the original recipe. You do not have to use the vanilla extract with mastic.
ingredients
- 50 grams rice (I use brown rice)
- 1 cup water + 2 tbsp water
- 1 liter milk
- 4 tsp rice flour
- 2 1/2 tsp starch
- 1/2 tsp salt
- 100 grams sugar
- 1 tsp vanilla extract
preparation
- Add rice and a cup of water to a small pot, cook over medium heat til all water is absorbed. Turn off the heat.
- Pour milk into a pot, add rice, bring to boil over medium heat.
- Mix rice flour, starch and salt. Add 2 tbsp water in thin stream and stir to dissolve.
- Add to boiling milk slowly while stirring to incorporate. Cook over low heat stirring occasionally.
- Add sugar, keep cooking over low heat stirring occasionally. It should coat the back of a spoon. Take off the heat.
- Blend in vanilla extract. Portion into bowls (mine are 150 ml), let it cool. Refrigerate.
- If you want, heat the oven's grill. Place the bowls in a tray, fill with cold water half way and put in the oven. Roast for a couple of minutes til golden brown crust forms. Remove, cool. Refrigerate.
- 1 çbk = 1 çorba kaşığı = 1 table spoon = 15 ml
- 1 tsp = 1 tatlı kaşığı = 1 tea spoon = 5 ml
- 1 cup ~ 1 su bardağı = 1 cup = 240 ml
- measurements
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