Rice pudding (steam)

1 serving


Cook viscous porridge from rice or millet; separate the yolks from the proteins, mix them with milk, add to the porridge and mix well. Porridge should be slightly cooled (up to 60-70 °). Beat the squirrels into thick foam; foam should be kept on the broom. Introduce the whipped proteins into the porridge and gently mix. Lubricate pudding moulds with oil and sprinkle with sugar sand or crumbs. Fill the forms with mass not up to the very top, since the mass will later increase slightly in volume. Place the molds in a steam box with hot water so that the water does not reach the top of the molds by 1-2 cm; close the box with a lid and cook in large molds (4 - 8 portions) for 11/4 hours, and in small (1 - 2 portions) for about 0. 5 hours. Remove the moulds from the water, wipe them, gently shake the pudding onto a clean board. Cut the pudding into portions and serve it by pouring butter or sour cream, or fruit sauce