Grandmother rice with apples. Rice pudding with raisins

Ingredients for Rice Bamboo with Apples:

2 cups of rice;

6 water mills (for cooking rice);

About 6 st. spoons of sugar;

50 gr. butter;

300 gr. apples

1 sachet vanilla sugar;

- ½ cup sour cream or cream;

1 st. a spoonful of breadcrumbs;

3 gr. cinnamon (optional)

Salt to taste.

Recipe for Rice Bamboo with Apples:

Wash and peel apples for filling.

Then cut small cubes.

Next, cook a viscous thick rice porridge. This is done simply: sort out the rice and remove impurities. Rinse the groats under cool running water and boil in salted water. Then cool slightly and add ¾ portions of butter.

Drive in next raw eggs, pour vanillin and 3 tablespoons of sugar. Mix everything thoroughly.

Then a big cast iron pan, stewpan or any baking container grease with butter and sprinkle breadcrumbs. Pour in half of the rice mixture and spread evenly.

Put a layer of peeled and chopped apples on top of a bowl of rice porridge. Sprinkle with remaining sugar and cinnamon.

Spread the other half of the rice over the apples.

Smooth the whole mass and pour sour cream.

Sour cream is also evenly distributed over the entire ball of the headstock. Put in a little oven and bake for about 30 - 40 minutes at a temperature of 180 ° C.

When a tender fried sour cream film forms on the surface of the grandmother, remove from the oven and cool slightly.

When serving, the grandmother can be poured with raspberry, pear or apricot syrup and garnish with green mint leaves.

Rice babka with apples will turn out tender, fragrant and very tasty! Bon appetit!

Since I follow a healthy lifestyle, it is very important for me to follow proper nutrition so I make up for every day. And I, like every woman, love sweets, I love pastries, but pies and cookies do not fit into the diet for weight loss. However, I don’t need them - I eat sweet foods in sufficient quantities, but at the same time I don’t get fat at all;)

How do I do it? You just need to choose the right recipes!

One of them is a simple Ukrainian dish, rice cake with apples. My grandmother cooked it for me in childhood, managing to feed the rich nutrients cereals, and do not rape with formidable phrases like “If you don’t finish your meal, you won’t leave the table!”. The recipe was inherited from her, from childhood, and having matured, I realized that it can be safely included in the diet of proper nutrition for weight loss.

Grocery list:

1. liter of milk

2. a glass of rice (you can take Krasnodar or any other)

3. apples - 3-4 pieces, preferably sour

4. oil - better if vegetable

7. sugar, or a sweetener (such as fructose)

Recipe based on milk rice porridge. I usually cook it based on each glass of rice - a liter of milk. I leave quite a bit for later to beat with the egg. Salt and sugar to taste, I try to use a sweetener by dissolving it in hot milk. I keep it on fire until the rice is cooked and the porridge thickens, of course, I constantly interfere - burnt porridge is nothing good taste will not give. At the end of cooking, you can add a little butter, but if you follow the right diet for weight loss, it is better to refrain from this.

What kind of apples to take for the recipe, all the same. Reds will look more spectacular, but I prefer juicy Semerenko. In addition, in winter they in green they remind you that spring will come, and it improves your mood so much! They need to be cut, the core removed, cut into slices. The thinner they are, the faster the grandmother will bake.

After that, you need to grease with vegetable oil or line the form with baking paper (I prefer the second one so that the recipe contains less fat), put half of the porridge in it. I put apples on it, the second half of the rice, apples again and pour the egg beaten with the rest of the milk.

Then the grandmother goes to the oven for 20 minutes. Whether she is ready or not is determined by apples, because milk porridge can already be eaten. Baked - I get it. The dish is sweet, because it contains apples and a sugar substitute. At the same time, there are not so many calories - you can be calm for the figure.

Bon appetit!

Calories: Not specified
Cooking time: Not indicated

Diet rice babka with apples and pumpkin in the oven is very similar to a casserole in terms of composition and cooking method. Only it is made with fewer eggs, and more sugar is added to it. Rice is first boiled, and then it is well steamed during baking, absorbing the aroma of spices and the sweetness of pumpkin. Recipe with detailed photos delicious casserole I kindly described it for you.
You can use any dish for baking, but in portion molds, the rice babka looks more appetizing and cooks faster. Kids are happy to “dig” in their pot and discreetly eat the entire portion of delicious rice porridge baked in the oven with apples and pumpkin. If there are no portion molds, it does not matter. Take a skillet with high sides or any utensil suitable for baking and prepare a rice cake with apples and pumpkin in it. In the end, the form is not as important as what is cooked in it.
Rice is suitable for both round and long grain, it is not recommended to use only rice chaff. Previously, the cereal is boiled until cooked in water or in milk in half with water - this is at your discretion. Sugar can be added during cooking or when combining all products before baking.

Ingredients:

- rice round or with long grain - 1 cup;
- water - 2 glasses;
- salt - a third of a teaspoon (to taste);
- butter - 30 gr;
- bright, sweet pumpkin - 100-120 gr;
- apple - 2-3 pieces;
- egg - 1 pc;
- sugar - 4-5 tbsp. spoons (to taste);
- cinnamon, cloves, cardamom - all spices to taste;
- vanilla sugar- sachet (optional)

How to cook with a photo step by step

Before cooking rice groats be sure to rinse several times, pouring it into a colander or into a bowl. We shift it into a cauldron, pour in two glasses of water (or dilute milk with water in desired proportion), bring to a boil. We throw salt, cover loosely.

Cook for 12-15 minutes until all liquid is absorbed. Turn off, leave under the lid to steam.

Pumpkin without peel and seeds cut into thin plates. Heat up a small frying pan with oil, spread the pieces of pumpkin. Pour in one or two tablespoons of water, cover. We extinguish pumpkin pulp about ten minutes, until it becomes quite soft.

While the rice is steaming and the pumpkin is soft, grind 4-5 cloves and 10-12 cardamom seeds in a mortar. Add a third of a teaspoon ground cinnamon. You can change the amount of spices and composition at your discretion or add vanilla sugar to the rice babka instead.

From egg yolk Separate the protein, put it in the refrigerator for now. Pour two tablespoons of sugar into the bowl with the yolk.

Beat with a whisk, rub, gradually pouring another one or two tablespoons granulated sugar. You will get a creamy mass of light beige or almost white color.

We get egg white add a couple of drops lemon juice or a pinch fine salt. With a mixer at maximum speed, beat into a fluffy snow-white foam, dense.

cooled down to room temperature Put the porridge in a bowl. We combine with the yolk, pounded with sugar, and ground spices. Add more sugar if necessary.

We spread the pumpkin from the pan along with the oil to the rice, pour the apples cut into small cubes there.

We mix everything. In portions, add the beaten egg white, gently combining it with the rest of the ingredients. Turn on the oven, heat up to 200 degrees.

We spread the rice with pumpkin, apples and spices in a deep form, pre-greased with oil and sprinkled with breadcrumbs. We make the top even or embossed. We put the form in a hot oven for 25-30 minutes, preferably on an average level. Shortly before readiness, when the grandmother starts to brown around the edges, we rearrange it to the upper tier and brown it.




It is better to serve rice babka with apples and pumpkin after it has completely cooled down or at room temperature. When hot, it does not hold its shape well and after cutting, the pieces may fall apart. Although it does not affect the taste at all. It is just as easy to prepare and I advise you to pay attention to the recipe. Bon appetit!




Author Elena Litvinenko (Sangina)

Boil the rice in lightly salted water until tender, according to the instructions on the package (I cooked for 20 minutes). Cool the rice.

Transfer the boiled rice to a bowl, add chopped (previously peeled and peeled) apples into small cubes.

Divide the eggs into yolks and whites. Add sugar to the yolks nutmeg, vanilla sugar and baking powder.

Beat with a whisk or mixer a mixture of yolks, baking powder and eggs until light, fluffy.

Beat egg whites with a pinch of salt to peaks.

Add the yolk mixture to the rice with apples, mix. Then add the beaten egg whites and mix gently again.

Grease a baking dish of any shape (I have an oval one) with butter and sprinkle with breadcrumbs.

Bake the rice babka in an oven preheated to 180 degrees for about 40 minutes.

Cool the tasty and fragrant, tender and airy rice babka with apples to a warm state right in the form, then cut into pieces and serve with jam or jam.

Enjoy your meal!

There is nothing easier and faster than making rice pudding. You can bake a "clean" rice pudding, but if you add a little raisins, dried apricots, fresh apples or bananas, then regular dessert immediately turns into real delicacy. I most often cook rice pudding with raisins, the pudding is tender, tasty and low in calories.
By the way, pudding is English name, in Russia this dish was called rice babka, they have been preparing babka for a long time and they were well aware of its dietary properties.

Ingredients:

(1 pudding)

• 1 cup rice
• 2 glasses of milk
• 3 eggs
• 4 tbsp Sahara
• 50 gr. raisins (optional)
• 1/2 tsp vanilla sugar
• butter to grease the mold
• jam for decoration

• I will say right away that this recipe rice pudding does not contain oil, and there is a minimum of sugar in it, since raisins provide the missing sweetness. If you are going to cook a regular pudding from one rice, then increase the amount of sugar.
• So, first of all, boil the rice. We will cook in the usual way- V in large numbers water. What else is good about this method, besides simplicity, is that starch leaves the rice with water, and the dessert turns out to be lighter.

• Cook rice for pudding for 10 minutes, then drain the water, if desired, rice can be washed.

• Semi cooked rice Pour in two glasses of milk.

• Bring the rice to a boil and cook for another 20-25 minutes. low fire under the lid. As a result, we get a very tender rice porridge with almost no liquid. When the rice is cooked, turn off the heat and let the rice cool down a bit.

• While the rice is cooking, prepare the raisins. In a cup or small bowl, steam the raisins with boiling water. This is necessary not only to swell the raisins, but also to remove the oil that manufacturers use to improve appearance dried fruits. Be sure to drain the water.

• We take three eggs. Beat the eggs with a mixer or blender.

• It is not necessary to separate the eggs into yolks and whites, and then beat them separately, like a biscuit. Just beat the eggs for 5-7 minutes until the egg mass becomes airy and increases in volume.

• Add sugar to beaten eggs, you can add a little (½ tsp) vanilla sugar. We beat.

• Pour the steamed raisins into the slightly cooled rice, pour the beaten eggs.

• Mix everything and put it in a mold, previously greased with butter.

• Put the rice pudding in a well-heated oven, bake for 30 minutes at a temperature of 170 ° C. If you use small portion molds, then the cooking time is reduced. Landmark - a beautiful surface appears on the surface of the rice pudding. golden brown moreover, the pudding starts to move away from the sides of the mold.
• Remove the cooked rice pudding from the oven.

• Remove the mold and let the rice pudding cool.

• We sell the pudding slightly warm or chilled, pour over