甜點食譜: 土耳其米布丁 Turkey Rice Pudding

        第一次吃到米布丁,是在台北的特洛伊土耳其餐廳。那一天跟楊小華相約,替她餞行。但是,原本只是亂點的米布丁,卻讓我回味許久,順滑的口感,溫潤的香氣,與過去認識的口味截然不同。想當然,回家後就開始找食譜打算自己做。這才發現,世界各國都有米布丁,但是,不僅食材不同,甚至連成品都差了十萬八千里遠。在一次旅行中,認識一位英國老奶奶,她傳授的私房米布丁食譜,我甚至覺得連布丁都稱不上 :P。

食譜一

材料

  • 米 一杯
  • 水 1又1/4杯
  • 全脂牛奶 五杯
  • 白砂糖 3/4杯
  • 洋菜粉 1/2匙
  • 香草精 適量先將米浸泡半小時,煮大約5到8分鐘,加入牛奶後,將火調到最小,再煮30-40分鐘。
作法
  • 煮的過程中要不斷攪拌,避免鍋底燒焦。最後幾分鐘加入砂糖、洋菜粉及香草精。
  • 如果太稠而難以攪拌時,則可再加入適量牛奶。煮好後分裝到可以進烤箱的容器,
  • 一般餐廳是用很厚的陶碗。
  • 用250的上火烤20到25分,直到表面出現美麗的咖啡色痕跡。
  • 最後可灑上肉桂粉或可可粉等。

食譜二

  • 將飯1碗、牛奶250c.c.混勻煮至滾,轉小火煮至快收乾(約15分鐘),熄火,加入奶油1大匙、白砂糖3大匙攪拌均勻。
  • 待溫度稍微下降後加入蛋黃拌勻。
  • 將作法2放入模型中,再入烤箱以150~160度烘烤15分鐘。

食譜三

  • 50 g short grain rice
  • 400 ml of water
  • 1 lt full fat milk
  • 1,5 ( or maybe 2) cup sugar
  • 4-5 pieces gum mastic
  • pinch of salt
  • 1 egg yolk (optional)
  • 1-2 tbsp butter (optional) 
– Boil rice till really soft with water without stirring. Add milk , boil until they are well cooked. When rice cooked they come up to the surface and circles easily in saucepan when boiling, so watch for this sign.
– Then start to stir and add sugar and salt, corporate. Add whole gum mastic pieces.They will melt with the heat. (Don’t crush them, if you crush they rise to the surface and stays as crunchy pieces).
– Remove from heat, let it cool down. If it is keeping it’s soup consistency distribute it to the oven proof cups, place in a tray, fill it with water and burn them under grill. (Since every rice is different, if you end up with thickish pudding you can add 1-2 cup milk and boil again to catch the right consistency.) Cool and cover with cling film, keep in the fridge.
– Serve them cool.. with gum mastic ice cream or extra syrup on top.. Or don’t burn them and sprinkle with cinnamon and consume as humble rice pudding.

食譜四

Sutlac (Rice Pudding)

Ingredients :

  • 1 litre milk
  • 250 grams sugar
  • 100 grams rice
  • 1 tablespoon of rice flour
  • 3 – 4 teaspoons of vanilla sugar
1- Wash rice in cold water.
2- Boil rice in water, enough to cover rice with.
3- When rice expands, take off heat.
4- Drain rice and mix in milk.
5- Place rice and milk on heat when mixture begins to boil add sugar and stir slightly.
6- Simmer until rice is cooked (approximately 10 minutes).
7- Make a paste of the rice flower with a little amount of water and stir into milk mixture and continue stirring.
8- Allow to simmer for a little while longer.
9- Take off heat and add vanilla sugar.
10- Pour sutlac into individual bowls and let cool. Sprinkle with cinamon.
11- Serve cold.
This is a delicious, light dessert enjoyed in the warmer weathers or after a rich meal of meat dishes or fried fish
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