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Boil the water with the rice and a little salt-let it boil hard until the water evaporates completely. Add more hot water, letting it boil over low heat.
Add sugar, lemon peel, cinnamon, and margarine, mix well, incorporating the ingredients.
Pour the milk and then stir over low heat.
Leave on the pit, stirring until it thickens a little and the rice is cooked.
Dilute the yolks with a little cold milk and add a little of the hot preparation from the pan, mixing well, until it is homogenous-then pour, to the composition of the pan.
Let it boil for a little longer-2-3 minutes-and remove the lemon peel and cinnamon.
Pour into molds and let cool. When served, powder with cinnamon. I made a model - see the image.