Starchy Rice Pudding

Starchy Rice Pudding




5 min


20 min


6 bowls


5 min


20 minutes


  • 3 water glass milk
  • 1.5 cup water
  • 3/4 tea glass of brass
  • 1 cup of powdered sugar
  • 2 tablespoons starch (corn or wheat starch)
  • 1 packet vanilla

    For the above:

  • 1 sweet sauce powder cinnamon

Key point

Take care that the starch does not clump in the water. You can also prevent it from cutting by adding up a scoop from the milk mixture.

How is it prepared?

  1. Extract and transfer the rice into a medium size tencer and add water on it.

  2. Cook rice cooked on a low heat until it is soft and soft.

  3. When the rice softens and shakes, add the inside of the bowl and mix.

  4. Then add sugar and mix it in the sugar.

  5. When the milk starts to warm up, melt the starch and water in a separate container.

  6. Add a bucket of milk mixture and add to starchy water and mix.

  7. Then gradually add the stir-fry into the pumice, which will begin to boil the starchy mixture gradually.

  8. Let it keep its consistency by mixing in this way. When it starts to darken, take it from the heat. Add vanilla and stir.

  9. Allow to cool down at room temperature by filling the rails. After the cold, remove it to the refrigerator and let it cool for about 1 hour, then serve it with cinnamon on top.

Service Offer

You can serve it by decorating it with materials such as coconut sardines, almonds and nuts.


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