Ingredients

Features

Description

pour the rice in a saucepan and fill with cool water for about 2 cm above the rice. Stir rice with a spoon, drain muddy water. Repeat several times until the water is clear, with stirring.

Rice again pour 2 cups water, bring to a boil, reduce heat, cover with lid, simmer 15 minutes, until the rice absorbs the liquid completely. Remove from heat, set aside for 10 minutes. Open the lid and stir well.

Take the gauze folded in two layers, put in the middle of cardamom, cloves and cinnamon, gather the ends of the cheesecloth and tie tightly. Place in a saucepan with the rice bag with spices, a glass of water (200 ml) milk, sugar and salt, promeshayte. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer for about 20 minutes, then remove the bag of spices.

In a bowl, lightly beaten egg yolk, add to it 1 tablespoon of rice from the pan, stir and combine with rice, cook on low heat for another 3 minutes, stirring constantly.

Remove from heat, add vanilla and, if desired, ground cinnamon, mix well and serve warm in dessert bowls.

Translated by site: wday.ru