Rice - Milk Cooking

Preparation:

Preparation: Calculate 50 cl of milk for every 100 g of rice. Keep in mind that rice absorbs less milk if it is first blanched for 2 or 3 minutes in slightly salted water. Below are other preparations -> When used for borders, croquettes, puddings, adjust according to these proportions: put 150 g of rice in a liter of milk, add 30 g of butter and a pinch of salt. Start cooking on the flame for the first 10 minutes and then continue it in a moderately hot oven, for about 20 minutes, without ever stirring. When the rice is cooked, mix two whole eggs lightly beaten with a pinch of salt. But even without this addition, rice pudding has an exquisite and delicate flavour. For the sweet rice recipe, the procedure is the same with the caveat of adding 75 g of granulated sugar mixed with a pinch of vanilla at the end of cooking.