Bakery Rice Pudding Recipe

Ingredients:

For the Rice Pudding:
	Rice	1	Half Cup
	Water	2	Cup
	Milk	5	Cup
	Granulated Sugar	1	Cup
	Wheat Starch	2	Tbsp
	Vanilla	1	Package
	Egg Yolk	1	Qty

For the Over:
	Cracked Hazelnuts (Medium Drawn)	1	Tbsp

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Instructions:

1. Rinse the rice several times in a wire strainer. Take a medium saucepan and add 2 glasses of cold water to it. First, bring it to a boil over medium heat and then take it to the lowest heat. Let the water drain until the rice is cooked without falling apart, and remove it from the fire.
2. In a separate pot, add egg yolk, granulated sugar and cold milk, beat with a wire whisk until the sugar dissolves, take it to medium heat, bring it to a boil and add powdered vanilla.
3. Strain the excess water from the boiled rice and add it to the milk mixture and boil it for a few more minutes on low heat. Open the starch with a cup of water. Take a spoonful or two of the rice pudding, warm the starch and add it little by little while continuing to mix.
4. Considering that the rice will go into the oven later and will solidify as it cools, adjust the consistency and do not over-dry it.
5. Divide the heat-resistant portions into oven dishes (casseroles) and let them rest for 10 minutes.
6. Set your oven to the grill setting. Add water to the baking tray from the side so that it reaches half of the rice pudding cups you have lined up and so that no water gets into them and bake them on the top shelf until they are golden brown.
7. You can serve the cooled rice pudding plain or decorate it with finely chopped almonds or ground hazelnuts. Bon Appetit!

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Dessert