1 koppie kortkorrel wit rys (soos Tastic of Spekko)
4 koppies volroommelk
½ koppie wit suiker
½ teelepel sout
1 teelepel vanieljegeursel
1 teelepel gemaalde kaneel (plus ekstra vir bo-oor)
1 eetlepel botter
2 groot eiers, geklits
(Opsioneel) ½ koppie rosyne of fyn gekapte dadels
Metode:
Kook die rys:
Kook die rys in 2 koppies water met die sout tot sag, maar nie pap nie.
Dreineer enige oortollige water.
Maak die basis:
Voeg die melk, suiker en botter by die gaar rys.
Roer oor lae hitte tot dit begin dikker word.
Voeg eiers en geurmiddels by:
Klits die eiers saam met die vanieljegeursel in ’n klein bakkie.
Skep ’n paar lepels van die warm melkmengsel by die eiers om dit te temper, en roer dan stadig terug in die kastrol.
Voeg kaneel (en rosyne as jy wil) by.
Laat prut:
Laat stadig prut (moenie kook nie) terwyl jy roer totdat dit dik, romerig en goudkleurig is.
Bedien:
Strooi ’n bietjie kaneel bo-oor en bedien warm of koud.
Heerlik met ’n bietjie geklopte room of ’n skeppie ideal melk bo-op.
<<< TRANSLATION >>>
Rice Pudding
Ingredients:
1 cup short-grain white rice (such as Tastic or Spekko)
4 cups whole milk
½ cup white sugar
½ teaspoon salt
1 teaspoon vanilla essence
1 teaspoon ground cinnamon (plus extra for topping)
1 tablespoon butter
2 large eggs, beaten
(Optional) ½ cup raisins or finely chopped dates
Method:
Cook the rice:
Cook the rice in 2 cups of water with the salt until tender, but not mushy.
Drain any excess water.
Make the base:
Add the milk, sugar and butter to the cooked rice.
Stir over low heat until it starts to thicken.
Add eggs and flavorings:
Beat the eggs with the vanilla essence in a small bowl.
Add a few spoonfuls of the hot milk mixture to the eggs to temper them, then slowly stir back into the saucepan.
Add cinnamon (and raisins if desired).
Simmer:
Slowly simmer (do not boil) while stirring until thick, creamy and golden.
Serve:
Sprinkle a little cinnamon on top and serve hot or cold.
Delicious with a little whipped cream or a dollop of ideal milk on top.
