Rice koh

Preparation steps

• Cooking rice Measure the rice, then send it out of a few waters. The reason is that rice fields are treated with chemicals against pests and for better yields, and water largely removes them. We will clean the rice even more thoroughly if we cook it in 1/2 liter of boiling water for 3-4 minutes, and then drain it completely and throw away the water. The rice should not be rinsed, but poured with 1/2 liter of milk and returned to the hot plate. Reduce the temperature to very quiet. Add 6 tablespoons of sugar and vanilla sugar. Wash the lemon well, then grate a little rind and add it to the milk and rice. Cook over low heat until the rice is completely cooked, but not overcooked. Stir often and make sure that the contents do not get caught in the bottom of the sherpa. Remove the pan from the heat, then add a tablespoon of butter and leave to cool completely. Stir periodically so as not to catch the crust. The contents will be a little thinner, but will thicken on cooling. In the pictures we can see the density of rice according to the stages of preparation. Preparation of koha Coat the sides of the bowl, as well as the paper, with butter and sprinkle with sifted breadcrumbs. Separate the egg yolks and egg whites. Whisk the egg whites with a pinch of salt into the solid snow. Turn on the oven to heat to 180 ° C. Add the egg yolks one by one to the cooled rice, stir with a spoon, and then add little by little the egg whites and 1 level spoon of soft flour. Stir gently and combine all ingredients. Pour the mixture into a baking dish. Place it in a preheated oven, then monitor the baking process from the outside through the glass. If the skin is too yellow, cover it with foil. After 25 minutes, prick the cake with a toothpick to check if it is baked inside. Take the cooled cake out of the bowl and remove the paper, then place it on a plate. Sprinkle sugar powder on top.
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• The recipe can be found on the page.