Normandy baked cereal pudding

Normandy baked cereal pudding

Introduction:

"Cereal is added to the rice. It's called cereal pudding, of course. It is said that baked rice pudding is a traditional home pastry in Normandy, northern France. In the 17th century, the Norman pirates plundered a lot of spoils from the Americas from Spanish merchant ships. Among them, there were many ingredients that were still very rare in Europe at that time, such as cinnamon, red granulated sugar, vanilla stick, orange peel, laurel leaf and so on. It was because of these ingredients that Normandy baked rice pudding was created and gradually became a local traditional food. The traditional way of this dessert is to mix raw round rice with milk, add spices and sugar, cook for one hour, and then bake in the oven for five hours. It's not easy to eat this baked rice pudding. Self revision, with leftover rice and instant comprehensive cereal, to a time-consuming revision, baked cereal rice pudding. Take care of your taste, no sugar "

Production steps:

Step 1: prepare materials

Step 2: pour the rice and cereal into the milk

Step 3: stir well and let stand overnight

Step 4: cereal and rice

Step 5: pour into the pot and add vanilla powder

Step 6: turn to low heat after heating and boiling

Step 7: the soup is thick and off the fire

Step 8: pour into the container

Step 9: put in the oven, middle layer, heat 160 degrees, bake for 25-30 minutes

Step 10: color the surface and get out of the oven

Step 11: garnish with blackcurrant raisins

Materials required:

Milk: 150g

Leftover rice: 35g

Cereals: 20g

Vanilla powder: 1 / 8 TSP

Blackcurrant raisins: moderate

Note: do not like too thick can boil a little thin, but not too full mold, so as not to overflow when baking. If the coloring is not ideal, it can be moved to the top layer in the last 5 minutes. Those who like sweet food can add sugar according to their own taste,

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: Original