Fried Rice Pudding Balls - Mexican Recipe

Fried Rice Pudding Balls – Mexican Recipe

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Rice pudding or rice pudding is a traditional Mexican dessert whose flavor is enhanced by cinnamon sticks and raisins.

In this recipe, the dessert is cooked for over an hour until the rice thickens and is formed into a ball, coated and fried to create a very consistent dish.

For this recipe, how you cook the rice depends on multiple variables, including the type of grain you choose, the fire you cook it on, and the cooking time, so you should rely more on your stovetop experience than on the marked time. . Times are only a guide. We are using containers. The key is to be careful not to overcook it so it doesn’t fall apart.

material: (12 balls)

  • 2 liters of milk
  • 400g long rice
  • 3 liters of water
  • 250g powdered milk
  • 550g sugar, a little for sprinkling
  • 2 cinnamon sticks and some cinnamon powder
  • Raisins 50g
  • 2 eggs
  • 120g bread crumbs
  • 1/2 liter vegetable oil

Preparing rice

Pour 2 liters of milk into a pot and bring to a boil. Once it boils, remove from heat.

Turn off the heat, add the long rice and let it sit in the milk for 25-30 minutes.

Drain the rice in a colander and set aside the boiled milk.

Boil 3 liters of water in another large pot. Once it boils, add the reserved rice.

Reduce heat and boil for 15-20 minutes until rice is cooked.

Rinse the rice and discard the boiling water. Please reserve until you use it.

cooking

Combine the reserved milk and powdered milk in a saucepan. Add 550 grams of sugar and cinnamon stick.

Heat a pot and boil until thickened (about 40-45 minutes). Remove from heat and add the reserved rice and 50g of raisins.

Simmer for another 35-40 minutes on very low heat until thickened. The mixture will thicken, so stir occasionally to prevent it from sticking to the bottom of the pot. The last 15 minutes must be stirred constantly.

Once the rice is cooked, remove the pot from the heat and continue stirring occasionally until it cools.

Crack 2 eggs into a bowl and lightly beat them.

Divide the rice into 12 equal parts. Shape into a flat ball using your hands.

Dip each rice ball into the beaten egg.

Pour into a bowl and sprinkle with breadcrumbs. Coat the balls in it.

Heat plenty of vegetable oil in a deep frying pan or medium saucepan. Fry the balls until golden brown.

Remove it with a slotted spoon and place it on absorbent paper to remove excess fat.

Before serving, sprinkle the bowl with a little sugar and cinnamon powder using a fine sieve.

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