Milchreis bleibt stückig?

Ich habe vor über einer Stunde Milchreis in Kuhmilch gekocht, dann war die Flüssigkeit zwischendurch aufgebraucht, dann habe ich noch Hafermilch hinzugefügt, Deckel war die ganze Zeit drauf, aber der Reis ist immer noch total stückig und das ganze ist überhaupt nicht im Ansatz cremig…. muss man einfach noch länger warten? Kann es sein, dass es daran liegt, dass der Rundkornreis schon 2 Jahre alt ist , oder so?

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pony
1 month ago

I usually take a ratio of 1 : 5

not after gramm, but after milliliter or fed.

So I’ll take a glass of rice.

the half of my liquid is water. I cook with the rice and the sweetener and an prise salt together and stir all the time around.

I then take the pot from the plate and stir the second half of the liquid, i.e. the milk, until everything is well mixed.

pot again on the plate, cook once under permanent stirring, turn off herd, stir again, cover on it and wait.

after about half an hour the rice is completely swollen.

If you are too strong, you can cook some milk separately and stir under the mass.

but

in no case constantly stir and not let the whole time cook. reis must get out.

what you cooked is a kind of risotto.

Reigel
1 month ago

In my knowledge, the cooking property of cereals will not get worse over the years. Did the liquid boil properly?

Reigel
1 month ago

I soften my milk rice in the evening before, then it only needs approx. Cook for 5 minutes, then cover with a thick cloth and let out for 15 minutes – finished.

Reigel
1 month ago

I had only cooked milk rice in plant drink two days ago, and it was like it should be. This Oryza rice is, first, not a bio rice and secondly very expensive. My organic dairy had cost 2.49 €/500g and is in best Demeter quality. In geography there are also even more cost-effective.

LeckermaulVK
1 month ago

The dairy simply needs more liquid.