Rice grandma

Category: Dishes from cereals and flour products
Rice grandma

Ingredients

milk 1 liter
rice 1 st
eggs 10 pieces.
butter 200 g
sugar 4 tbsp (who loves very sweet - 4 tbsp. L with a slide)
salt, raisins

Cooking method

  • Boil rice in a small amount of water. This time I did half a serving. And I took 1/4 cup rice and 1/4 cup millet.
  • Add milk, butter, salt, raisins, sugar, stir. Whisk the eggs a little. Pour them into a saucepan. Stir everything.
  • Put in the oven immediately at high temperature, and after 5 minutes reduce to a little more than the minimum.
  • When a golden brown crust forms on the surface of the porridge, the porridge is ready. [/ I]

Note

My child loves the porridge that my mother used to cook. My sister and I loved her very much.

prascovia
Class,Zinger ! And my mother made a similar grandmother! Thanks, I will definitely try your recipe
Zhivchik
Quote: prascovia

Class,Zinger ! And my mother made a similar grandmother! Thanks, I will definitely try your recipe

Most likely, everyone used to cook such a grandmother.
Only here on our forum I did not find it.
Cubic
Great recipe, just what my family loves !! We have cereals, casseroles, all sorts of krupnikniki for breakfast - in great honor!
So I'm taking it into service, tomorrow is just a day off - we will try grandma

I sometimes also make rice pudding, from the Book on Delicious and Healthy Food - but it has a completely different consistency, but also delicious.
Cubic
Zhivchik, did not report right away, sorry ... VERY DELICIOUS BABKA !! Thank you very much from the family !!!
Zhivchik
Quote: Cubic

Zhivchik, did not report right away, sorry ... VERY DELICIOUS BABKA !! Thank you very much from the family !!!

Cube, good luck!
COOLER
How can this be adapted to the LC 50-90 pressure cooker?
And so that everything becomes there Well for lazy people
Is it possible?
For 40-50 years, my grandmother did something like that to me - it was delicious, no strength.
I want to remember a forgotten taste
vagsal
Quote: Zhivchik


Place in the oven immediately at a high temperature, and after 5 minutes, reduce to a little more than the minimum.
When a golden brown crust forms on the surface of the porridge, the porridge is ready. [/ I]

Tell me, is "a little more minimal" how much approximately, at least for a reference point?
Zhivchik
Quote: vagsal

Tell me, is "a little more minimal" how much approximately, at least for a reference point?

vagsal, tomorrow (today) I will specially measure it with a thermometer and write.

Py. sy. I accidentally saw the topic in the column on the right: Rice Babaka. I wondered what kind of babak she was. It turned out to be my recipe for Granny Rice.
I already wrote to the moderator to correct Babak.
Zhivchik
vagsal, measured today specially in an empty oven. Temper. 100 deg.

Kavochka, thanks for correcting Babaka to Babka.
vagsal
Quote: Zhivchik

vagsal, measured today specially in an empty oven. Temper. 100 deg.

Thank you!!! otherwise I began to worry, because many say that they put, for example, the dough for proofing in the oven at 30 degrees, and I have the smallest 50 degrees.
but you made me happy, so you can cook Babka-Babak))))
And this recipe is for how many people approximately?
Zhivchik
Quote: vagsal

And this recipe is for how many people approximately?

vagsal, I won't tell you for sure. Two grains are enough for a fermented one, but a kilogram is not enough for another.
You do the main thing, and then tell me how much Grandma you ate at one time. It is very tasty.
kava
Zhivchik, a babaka your grandma is so delicious! From the minimum of the simplest, such beauty (and even with several layers) I will try a thread!
Kamusik
Tanya, well, you are a telepath! I've been thinking about this grandma for several days. Her grandma was soooo cookin 'that question vagsal seemed ridiculous (no offense), she just flies away !!! God grant that there would be enough for the family. Tanyusha, thanks, made me happy!
Zhivchik
kava, be sure to do it. You'll like it.

Quote: Kamusik

I've been thinking about this grandma for several days.

Tanyusha, and you only thought? Do you make this grandmother, and eat for pleasure.
Kamusik
Yes now it is not applicable !!! The recipe is not byyyylooo !!! And you are right there!
Zhivchik
Quote: Kamusik

The recipe is not byyyylooo !!!

Yes, I also did not have a recipe as such. Mom always did everything by sight. So I did exactly the same, but wrote down how many things.

Quote: Kamusik

And you are right there!

Yeah, it's been over a year now.
mamontenok
Good day! I wandered over to you and was stunned, I remembered childhood, when in kindergarten and at school they gave different casseroles, it was tasty, but this one I'm sure is super tasty, there are too many favorite products in it - raisins, butter. And if, with strawberry jelly, it’s just mortality! I would like to know what size this portion is designed for, so that the grandmother is not so thin. And still such a question seems to me, or does the rice really sit on the bottom, in the photo it looks like 2 layers? Thanks for the recipe!

vagsal
Quote: Zhivchik

Boil rice in a small amount of water.

Tell me, boil the rice until cooked or half cooked? Drain or leave the water after cooking?
Zhivchik
Quote: mamontenok

I would like to know what size this portion is designed for, so that the grandmother is not so thin. And still such a question seems to me, or does the rice really sit on the bottom, in the photo it looks like 2 layers? Thanks for the recipe!

Baby mammoth, I baked in 2.5 liters. saucepan. Now I'm going to try it ...
diameter approx. 18 cm.
Yes, rice is at the bottom, but together with eggs, butter and raisins, but some of the eggs went up to the top, so we got a two-layer grandma.
Quote: vagsal

Tell me, boil the rice until cooked or half cooked? Drain or leave the water after cooking?

It is better to cook the rice until ready. I don't have any water left after cooking the rice. If you pour more water than the rice will absorb and it remains after the rice is cooked, then it is better to drain it.

fomca
I cooked a babaka - I was satisfied.
Good old and tried recipes - I love them, recipes from our grandmothers. Immediately nostalgia flooded ... I remembered my grandmother, how she baked bread in a Russian stove, and pies with apples, and baked milk made pumpkin gruel - mmmmmm ... a warm childhood memory!
And most importantly, after I tried and gave it to my youngest daughter, I heard in response: "Mom, give it!" (... more)

Rice grandma

I poured less milk, I was afraid, something seemed too much to me 500 ml .... Tasty, thanks!
Zhivchik
Svetik, the grandmother came out great. And the most important praise that the child asked for supplements.

Quote: fomca

I poured less milk, I was afraid, something seemed too much to me 500 ml .... Tasty, thanks!

No, no ... you just need 1 liter of milk. for 1 st. rice, no less. Then the grandmother turns out to be more airy.
fomca
And I was already airy, I was even surprised, but I will know and next time I will take everything into account, thanks!

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