FIRINDA SUTLAC (RICE PUDDING)

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1 liter milk
half liter of water
1 finger missing from 1 glass of broken rice
1 cup + 4 tablespoons of granulated sugar
to decorate,
Hazelnut

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Today I'd like to share a recipe for rice pudding, which is one of our favorite desserts. I hope you enjoy this simple, delicious, and simple-to-make rice pudding with your loved ones.

Wash the broken rice in a strainer with 1 finger less than 1 glass of water. Broken rice is less expensive and easier to open and handle.
Cook for half an hour and 40 minutes on a small stove and low heat in a medium saucepan.
Mix in 1 liter of milk while the water is still in the form of porridge before it is completely finished.
Cook for another 40 minutes on low heat, stirring occasionally. This time, you'll need to mix it up every now and then.
· Add 1 glass of water and 4 tablespoons of granulated sugar when it begins to condense and wrap the bottom into a piece. Mix thoroughly until the sugar dissolves.
· When the sugar has melted, divide the rice pudding into flat oven-safe containers. Fill the containers half an inch low, without wiping them, so they don't swell in the oven. If there is, it will look stunning in pots.
Place the utensils on a deep baking tray and place them on the upper shelf of a 230°F oven set to grill mode.
Fill the baking tray halfway with hot water to prevent it from getting into the rice pudding.
Cook for 6-7 minutes, or until the tops are nicely colored. After 3-4 minutes, turn the tray to ensure that all of them have the same color.
After removing it from the oven, place it in the refrigerator to cool completely. Don't eat it if you sprinkle it with a piece of hazelnut.