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Rice milk jelly - a simple dessert of Eastern cuisine
Rice milk jelly is a delicate, thick dessert with deep roots in Eastern cuisine. It is made from just three accessible ingredients and is suitable for a hearty breakfast, a diet snack, or a Lenten sweet table. Inspired by the Azerbaijani and Iranian dessert "Firni", this version is adapted to modern realities - minimum hassle and maximum flavor. Thanks to the rice flour and the absence of gluten, it is suitable for people with wheat intolerance and those who follow a gluten-free diet.
Preparation time: 30 minutes.
Ingredients
Show ingredients
- milk (500 ml);
- granulated sugar (1 tbsp);
- rice flour (40 grams).
Cooking
1. Pour fresh milk into a saucepan with a thick bottom - it will ensure even heating and prevent burning.
2. Add the rice flour to the cold milk, previously sifted to remove possible lumps and improve texture.
3. Whisk the mixture thoroughly until completely homogeneous - this is an important step to ensure the jelly is smooth and free of floury inclusions.
4. Place the saucepan over medium heat and cook the jelly, stirring constantly, for 10-12 minutes until it starts to thicken.
5. Add sugar to taste (the recommended amount is 1 tablespoon) and continue cooking for another 2-4 minutes until the desired thickness and creamy consistency is achieved.
6. Remove the jelly from heat, carefully pour it into molds or plates, and leave until completely cooled - as it cools, it will become even thicker.
Helpful tips
- No rice flour? Make it at home: soak the rice for 4-6 hours, dry it, and grind it in a coffee grinder.
- Want it more aromatic? Add a pinch of vanilla, cinnamon, or turmeric - it will give the jelly a beautiful golden hue.
- Serving: serve chilled, optionally sprinkle on top with carob or cocoa.
Questions and answers
Can rice jelly be made without rice flour?
Yes, rice flour can be made at home. Just soak the rice in cold water for 4-6 hours, then dry, grind in a coffee grinder, and sift through a sieve - you'll get quality homemade flour.
Is this recipe suitable for a gluten-free diet?
Yes, the recipe uses only rice flour, which is gluten-free. This is a great dessert for those who follow a gluten-free diet or suffer from celiac disease.
Can this jelly be made sweet or aromatic?
Of course! You can add vanilla, cinnamon, turmeric, carob, or cocoa to the jelly - they will enrich the flavor and give the dessert a bright color. The amount of sugar can also be adjusted to taste.
What consistency should the jelly have?
The finished rice jelly should be thick, like cream. It will thicken a bit more as it cools. If the mixture turned out too runny - just cook it a little longer.
Can rice jelly be served hot?
The jelly reveals its flavor best after cooling. However, if desired, it can be served warm, especially in cold weather - it turns out soft and very cozy.
