"Forbidden" pie (with black rice)
In the time of the Chinese emperors, black rice had the status of a "forbidden food", it was produced exclusively for the emperor and the imperial family, and respectable families of that time. Today, its production is still lower than the production of brown and white rice. we can consume. At least sometimes ... This type of rice is far richer in antioxidants, has twice the amount of fiber, and is rich in protein. As it is a gluten-free food, it is suitable for people with celiac disease. It has great health benefits. cups of cooked or uncooked this rice covers 4 percent of the daily iron needs speaks volumes. See all the information about this type of rice on various sites from where I am transmitting this pair to you, I hope useful information. I wanted to avoid cooking this rice in the form of sutlijaš or pudding, I wanted to shape it into the form of the crispy pie we know. has only two tablespoons of honey, it does not need a bunch of sugar to be sweet enough.Interested in c
Preparation steps
- Soak the rice in the evening. (This way it is easier to digest). Wash it in the morning, cook it with milk. The ratio is 1 cup of rice, 2 cups of milk or water. You can also add a teaspoon of coconut oil. Let it cook lightly. While the rice is cooking Knead the dough from sharp flour, pink salt, butter, cream, cold water and the rind of half a lemon. Put the dough in the refrigerator wrapped in foil to maintain freshness for about half an hour. Lightly grease the baking tray or mold in which you intend to bake. baking. Be careful not to burn the rice at all times,
- Roll out the dough to the size of a baking pan, let it hang over the edge, because this dough gathers during baking. Put the rolled dough in the freezer for about half an hour.
- The rice is already cooked, so you can chop one part with a stick mixer into a more compact mass and leave the rest to see the rice grains.
- Take the dough out of the freezer, trim the edges (I’m a little too much) and place in the oven at 180C for about 10 minutes blindly (no stuffing).
- Meanwhile, complete the rice filling: Mix the egg whites with a pinch of salt, honey, lemon zest.
- Using a food processor, add rice, thickener, a little cinnamon, milk, dried cranberries and drained cherries. You can add any frozen fruit such as raspberries or blueberries. Grate the other half of the lemon completely.
- Put rice filling on a little baked dough and cut out some shapes or arrange strips from the rest of the dough that you roll out (it's a shame to throw the dough away).
- Now put the pie in the oven, lower the temperature a bit and bake for about 40 minutes. Check with a toothpick. When you pierce the pie and it comes out dry, it's over.
- I know that you are used to putting classic fillings in pies, I am also aware that this type of rice is expensive for our occasions. And of course the yolks you have left let them find their application in some pasta. We don't throw away food, do we--
Serving
With herbal tea, Turkish coffee, water ... You can and don't have to sprinkle with powdered sugar. Enjoy!
