Today I am going to present to you a very interesting and infamous version of our Bulgarian milk rice. The difference is that eggs and curds are added to the rice and it is baked in the oven.
The recipe is taken from an old (not so old, from 1974) cookbook “Our Kitchen” by Prof. Dr. Ivan Naydenov and Sonia Chortanova. This book has long been property of my mother, who gave it to me soon. Probably it seems obvious that I already cook more than her 🙂 The covers have fallen apart, the pages have turned yellow, and somewhere they are even stuck with the years of use and involvement in cooking. A valuable thing 🙂
And the recipe is very tasty, give it a try! 🙂
AuthorAnnieDifficultyBeginnerINGREDIENTS:
DIRECTIONS:
Break the eggs and put them in a bowl.
Add the curds.
Stir well with a whisk until a smooth mixture.
Put the water and the pre-washed rice in a casserole. Stir until the rice swells.
After the water is almost absorbed by the rice, pour the milk. Cook until the rice is cooked.
Add the sugar and the vanilla. Stir for about 1-2 minutes until the sugar has melted. Remove the mixture from the heat and let it cool for about 10 minutes.
In small portions start adding the rice mixture to the egg mixture. Whisk well after each addition.
You need to obtain a smooth mixture.
Pour the finished mixture into any fireproof baking forms.
Bake at 180 degrees for about 20 minutes until the liquid has solidified.
Bon appetit!
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Break the eggs and put them in a bowl.
Add the curds.
Stir well with a whisk until a smooth mixture.
Put the water and the pre-washed rice in a casserole. Stir until the rice swells.
After the water is almost absorbed by the rice, pour the milk. Cook until the rice is cooked.
Add the sugar and the vanilla. Stir for about 1-2 minutes until the sugar has melted. Remove the mixture from the heat and let it cool for about 10 minutes.
In small portions start adding the rice mixture to the egg mixture. Whisk well after each addition.
You need to obtain a smooth mixture.
Pour the finished mixture into any fireproof baking forms.
Bake at 180 degrees for about 20 minutes until the liquid has solidified.
Bon appetit!
