INGREDIENTI:
1 litro di latte intero
100 gr di riso
150 gr di zucchero
1 cucchiaio di maizena
cannella in polvere
Lessate il riso in acqua salata e quando sarà ancora al dente, scolatelo. Nel frattempo scaldate in un tegame il latte (lasciatene da parte una tazzina) con lo zucchero e non appena spiccherà il bollore spegnete la fiamma. Sciogliete nella tazzina di latte che avrete lasciato da parte, il cucchiaio di maizena.
Quando il riso sarà cotto al dente, scolatelo bene e mettetelo nel latte al quale aggiungerete anche quello messo da parte con la maizena: fate cuocere circa 10 minuti a fiamma moderata girando sempre con un cucchiaio di legno, in modo che non si attacchi (sarà pronto quando si addenserà un pochino) quindi versate in alcune coppette: con questa dose mi vengono circa 8/10 coppette di risogalo a seconda della grandezza delle stesse. Fate prima raffreddare a temperatura ambiente, quindi coprite con la pellicola e mettete in frigo. Al momento di servire, spolverizzate con la cannella in polvere e servite....... è eccezionale!
Soprattutto in questa stagione, il risogalo in casa mia difficilmente manca: lo mangiamo spesso anche per merenda o per colazione quando il termometro sale un pochino!
THE RISOGALO .... greek delicious dessert!
Of rice pudding exist everywhere on the availability of ingredients and theircost, you can eat almost everywhere! I chose this Greek version, risogalo,because I really like its freshness, its lightness and the aroma of cinnamonfills flavor without covering the delicate dessert .... I do very often and no oneever says no when I present it to the table!
INGREDIENTS:
1 liter whole milk
100 grams of rice
150 g sugar
1 tablespoon cornstarch
ground cinnamon
Boil rice in salted water and when it is still al dente, drain. Meanwhile, heatthe milk in a saucepan (lasciatene by a cup) and sugar and stand out not justto a boil, turn off the flame. Melt in a cup of milk you have left out thetablespoon of cornstarch. When the rice is cooked al dente, drain well andplace it in milk to which to add the names sidelined with cornstarch: cookabout 10 minutes on medium heat turning always with a wooden spoon so it does not stick (it will be ready when it will thicken a bit) then pour in somebowls: at this dose I get about 8 / 10 cups risogalo depending on the size of them. Let it cool down to room temperature, then cover with plastic wrap andrefrigerate. Just before serving, sprinkle with cinnamon and serve ....... is outstanding!
Especially in this season, hardly missing risogalo in my house: we eat itoften for a snack or for breakfast when the temperature rises a little bit!
Of rice pudding exist everywhere on the availability of ingredients and theircost, you can eat almost everywhere! I chose this Greek version, risogalo,because I really like its freshness, its lightness and the aroma of cinnamonfills flavor without covering the delicate dessert .... I do very often and no oneever says no when I present it to the table!
INGREDIENTS:
1 liter whole milk
100 grams of rice
150 g sugar
1 tablespoon cornstarch
ground cinnamon
Boil rice in salted water and when it is still al dente, drain. Meanwhile, heatthe milk in a saucepan (lasciatene by a cup) and sugar and stand out not justto a boil, turn off the flame. Melt in a cup of milk you have left out thetablespoon of cornstarch. When the rice is cooked al dente, drain well andplace it in milk to which to add the names sidelined with cornstarch: cookabout 10 minutes on medium heat turning always with a wooden spoon so it does not stick (it will be ready when it will thicken a bit) then pour in somebowls: at this dose I get about 8 / 10 cups risogalo depending on the size of them. Let it cool down to room temperature, then cover with plastic wrap andrefrigerate. Just before serving, sprinkle with cinnamon and serve ....... is outstanding!
Especially in this season, hardly missing risogalo in my house: we eat itoften for a snack or for breakfast when the temperature rises a little bit!
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