Rice or semolina pudding

Ingredients

Rice or semolina - 45
milk - 100
water - 50
sugar - 15
eggs - 20 (1/2pcs)
butter - 10
raisins - 10
succade - 10
breadcrumbs - 5
sour cream - 5
vanillin - 0.01
sweat sauce - 50
canned fruits (without syrup) - 45

Directions

Boil rise(semolina) in water for 10-15 minutes, then drain water, and add milk.
Cook a viscous porridge.
Cool down finished porridge to 60°C.
Chop succade into pieces.
Mix egg yolks sugar, butter, and vanillin.
Put all in porridge and well mix.
Grease portioned pans with butter and sprinkle with breadcrumbs.
Whip egg whites into stiff peek and add porridge.
Mix and immediately lie out in portioned pans.
Smear with sour cream or a mixture of sour cream and egg on top and bake.
In the process of baking, it increases the size.
Slightly cool down the finished pudding and decorate with canned fruit.
Serve with sweet sauces.

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This baked rice pudding recipe is lovely served warm. It has the appeal of homemade comfort food.

Random tip: Pike is best stuffed, navaga - fried in breadcrumbs, from sterlet, river perches and ruffs - boiled fish soup, cod - boiled and fried, cod fillet, catfish, burbot - boiled and fried (it is good to cook chopped products from the fillet of these fish).