Saturday, January 29, 2011

Rice bake

Rice bake

I cooked some Japanese rice for dinner, much harder than the jasmine rice I usually cooked, of course there was a big left over. So I made up this recipe:

2 cup of leftover rice
1 cup of milk
4 eggs
1 cup of creme fraishe
1 tablespoon of caramel syrup
1 tablespoon of almond syrup
1/2 cup of dried cranberry
1 tea spoon of Cointreau

Put milk, egg, cream, syrup and liquor in box, blend till homogeneous,
add rice and cranberry in, mix well
pour in pan
bake in 375 for 40 minutes

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