Riskaramelrand

Ingredients for Riskaramelrand

Instructions for Riskaramelrand

To prepare the Riskaramelrand recipe, please follow these instructions:

The rice is boiled in the milk approx. 35 min. Butter, sugar and vanilla are stirred. The eggs are added with stirring. The edge shape is coated with caramel: The sugar is sprinkled on a dry forehead and warmed slowly without stirring until it melts and bubbles like light brown caramel. It is poured into an edge shape that is turned and rotated while holding a few griddles until the caramel has put in a thin layer throughout. The redundant caramel is poured back on the forehead. Boiling water should be carefully added, after which the caramel is boiled evenly over low heat and cooled. If it is too thick, dilute it with lukewarm water - if it is too thin, it must be boiled. The rice pulp is filled in the edge shape. The edge is boiled in a water bath for 1/2 hour, on the frying pan under the lid, which is larger than the edge and less than the forehead, in the oven without lid at 140 gr. The dessert is cooled, reversed and served with caramel sauce with whipped cream.