Baked sultash

2024-04-12 07:36:04 / RECETA ALFA ALFA PRESS

Baked sultash


Half a cup of white rice

4 and a half glasses of village milk

4 tablespoons of sugar

2 tablespoons of cornstarch

1 egg yolk beaten with three tablespoons of country milk


Turn on the oven at 180 degrees Celsius.

After you have washed the rice with plenty of water, place it in a large pot and cover it with water.

Put it on the fire to boil and when you see bubbles forming, reduce the heat.

Let the rice simmer and soften for about five minutes.

Add there three and a half glasses of country milk, sugar and if you want a little vanilla for more sweetness.

Continue to stir with the help of a kitchen wire until it boils again.

Mixing it all the time, you should wait another ten minutes, but be careful with the rice.

If you don't stir constantly while the milk and rice are boiling, there is a good chance that the rice grains will stick to the bottom of the pot.

In a small bowl, mix the remaining cup of milk with the cornstarch until smooth.

Mixing the rice with the milk, add the starch mixture slowly.

Then turn up the heat and keep stirring until you notice that the milk has started to steam.

At this moment the prepared mass will start to coagulate, continue to mix and around two minutes.

Remove the pot from the heat, and with a ladle fill small clay or stainless steel bowls with this composition.

With a spoon, sprinkle a little of the egg yolk soaked in milk on the surface of the sultjash.

Be sure to pour it from the center of the bowl towards its rim.

Place the egg cups in a pan filled with a little water, then bake in the oven for about 20 minutes, or until golden brown.

After taking them out of the oven, let them cool a little, if you want you can serve it warm, or put it in the fridge for anyone who wants something fresh.


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