Rice porridge with garmon, cooked with a cinnamon recipe from the spirit, not only savory, but ale and cinnamon. This kind of porridge is good for children and for growing up. For the sake of gravity, brothers are more beautiful than the garbuz of the licorice varieties; The cubes of the harmelon come out even more soft and lower, as if you can barely touch them with a glimpse - the stench will immediately turn into mashed potatoes. In our homeland to love, if on tarilochtsi intact shmatochki of a harmelon. Try it out! Gotuєt porridge is even simpler, and the result is wonderful.

ingredinti

To prepare rice porridge with harbor in the spirit, you need to know:

garmel - 600 g;

rice - 150 g;

zukor - 100 g;

milk - 400 ml.

step-by-step preparation

Clean the harbor from the skins and sponges. Shielded pulp without brushes is divided into cubes of the same size (approximately 2x2 cm in size).

Put the cubes of the harmelon into a chavunets or a casserole. You can also choose a ceramic form for storing it in the spirit.

Rice before any sort. I am a vicious steamer of rice. Rice needs to be put into a cauldron with a harbor.

Shuffle it like that, no tsukru, no rice from above. Grill the rice porridge with the harbor in the oven at a temperature of up to 160 degrees and bring it up to 45-50 quilins.

The rice will get ready for a whole hour, or it will become a little less expensive, and the harmelon will become lower, juicy and meaty.

Fragrant, savory rice porridge with garmon, cooked in a spirit, served in tins and taxes on steels.

Delicious!

Garbuz, stuffed with rice and dried fruits, baked in a spirit - a tasty, tasty dish, yak in Virmenia is called "Hapama". Holy and great families of decoration cannot do without Vermen's haps. It is accepted to serve the stuffed garmon for fun: the dish is served symbolically, giving the youngsters prosperity, living with liquorice, like honey, and with a half-hearted love, like the color of the harbor itself.

In the traditional hapam, you can add fresh dried fruits, as well as fresh fruits and berries: alich, apples, ivy. Strava can be cooked not only in licorice, dessert, ale and salty, snack, adding honey or tsukru sil, but instead of dried fruit meat, special and cybula.

About recipes

Cuisine: virmenska.

How to prepare: zakannya in the spirit.

Zagalny hour of preparation: 2 years 30 min.

number of portions: 2 .

Ingredinti:

• rice (mix basmati and wild) - 70 g
• garmelon (whole) - 400 - 500 g
• honey (abo tsukor) - 3 tbsp. l.
• dried apricots - 10 - 15 pieces
• moles - 2 tbsp. l.
• cinnamon, cloves - for bazhannyam
• tops (33%) - 100 ml.

preparing

1. 
   Summ of wild rice and basmati, bring it by the water until ready (close to 30 khvili)
2. 
   With the harbuza, see the "hat". Chi not wikidati, so I won’t serve as a cry for an hour.
3. 
   Use a spoon to scrape the fruit from the harmelon and scrape the meat of the harmelon from the stems. The pulp is diced. The production of garmelon stinks is guilty of being over 2.5 - 3 cm.
4. Pomite dried apricots, dice them.
5. 
   Do kurazi and garbuzi dodati rozinki.
6. 
   Dodati be pidsolodzhuvach for gusto. Tse mozhe buti be-like fruit syrup, honey, jam or zukor.
7. 
   All the ready-made rice. Dodati specials for bazhannyam. Change everything.
8. 
   The filling of the re-lining in the empty garmelon.
9. 
   Fill in with tops. Spoon the filling with a spoon, and the tops went down to the bottom.
10. 
    Cover the garmon with a "drop", brown the foil and put it in the oven for 1.5 - 2 years. Save at 180 degrees.
11. 
    Cool the garbuz, flare it up.
12. 
    With a spoon, gently taste the pulp of the stew, combined with the liquorice rice.
13. 
    The only fault is the skin of the harmelon.
14. 
    The pulp with the filling on the trays. Sprinkle with tops when served. Yakshcho bazhaєte - to complement the dish with migdal, chopped or chopped pots - hairs, lischinoy, cedar or whatever.

Misters on the note:

• It is possible to replace rods and dried apricots in the garbuz and add dried fruits: prunes, shmatochki іnzhiru, dried cherries or cranes. Rice can also be squeezed with apple shrimps or ivy, yak special to add melen cinnamon.
• The tops in stravі can be replaced by melting with mulch butter.

Croc 1: Gotuumo harbor until zakannya.

Crock 2: Gotuєmo stuffing for the garmon.

Croc 3: Stuffing and filling the harbor.

Crock 4: Serve baked rice in a garbuz.

You can add the filling for the licorice harmelon, and put dried fruits and peas in such a way as for the company of rice.

The schob was NOT overwhelmed when it was locked, it was just a bullet, it is possible in the area, for example, with apples. The stench is to take in the liquorice juice of the harbuz and can help the guests.

Rice can be substituted with millet porridge.

You can replace the foil with a "kryshkoyu" - formed top, or simply fill the harbor with water, roll it up with a cake and cover the harbor with a crust.

If you don't eat meat, stuff it with vegetarian sums with dried fruits, mushrooms, fresh apples, pears, sir, or even vegetable stews. The filling is important, you can spice it up and season it with specialties, ale the flavor of the travy - the variety of the harbuz.

Finish the orange fruit, stole the unstable vision from below. Select small diameters for additional ports. Kraplepodіbnі often develop uzdovzh, experiment with a specific variety. Wrap up the vaga - stuffed with harmelon, baked in the oven with meat and rice, important.

Cooking hour: 60-90 quills / Number of portions: 2-3

ingredinti

• garmelon 600 g
• pig pulp 400 g
• rice 200 g
• tsibulya 1 pc.
• hourly 1-2 tooth.
• chili 1-2 minutes
• roslinna butter 2-3 tbsp. l.
• silt, pepper, bay leaf for gusto
• greens for serving

preparing

For the filling, you can take some kind of rice, from me - the most extravagant bees. It is promising in decilkoh waters, and you can boil it in cold water for 30 minutes or more. Nabryakliy quickly grow, go for cereals, bouillon, soup and garnish. I vvazhay for the beautifully cooked rice until it is ready and also in the foodstuffs, zamanazhuvati in the middle of the harbor and additionally steamed in the oven. Alternatively, you can overload the sirim rice, or if it is ready, stuff the garmon about two thirds, with parts to add the okrap / broth and chekati rosin. In another way, an hour later, because a garbuz is NOT a pottery keeper, or a cauldron with a kryshka, the grains grow more and more in the grains.

Otzhe, rice is cooked by the cooking method, in boiling water, then it is cooked.



The meat is miєmo, dried і narіzaєmo small (or great for bazhannyam) cubes of approximately the same size. Here you can find a lot of different kinds of meat, cock, іndichka, rabbit, you love and maєte. Vidokremte file from a basket, hard liquor, back to fat dishes. I cook from the pig's virizka - always juicy, fragrant, meaty, no worse than fatty and simplicity in morbidity. If you don’t want to see any nonsense, it’s only necessary to do it and let everything go to the right.



Yak і rice, meat processed dvіchі - I put on the upper water, then in the filling, zapіkayuchi. Programmable to a wide frying pan, place a little more space at once. Olea is infused and refined, through pivkhilini we put pigs' shmatochki. Obsmazhuyu to eat a couple of chilin fat, add chili, chapel and tsibulya. Change. Often you see meat sik, yes viparuvatisya. It is possible to grease the distance to a very ruddy skorinka, but you can only slightly dry it. Don't grease it, don't grease it, the meat will become tough in the middle, and waste it in the eye.



I clean the garbuz dіlimo so, so that I can save the top - "droplets" and the massive lower part for the minced meat, from the industrial part I know the hard part. The meat of the rubaє can be finished coarsely. Add the harbuz to the cut until the greased meat, and then grind it up and sell the trimati on the slab of quiline. 5. The harbuz will leak out with fragrant fat, and it will be savory in the gravy.



Rice-cooked rice is transferred to a greased asorty, seasoned with sily and pepper. Rozmishuєmo, obov'yazkovo probmo. Filling for stuffing by hand. If you need a strong smell of specialty, pick it up. My set for the filling is basic and minimal. Tilki rice, garbuz, pork, tsibulya, chasnik, gostry pepper. If you want, make your pilaf easier. Give mushrooms, dried fruits, barberry to the reinsured warehouse. Do not plant big rice, replace it with cereals. Inodi extinguish with buckwheat, millet, pearl barley, bulgur.



Turning to the garbuzi, here - ammunition for storing and serving. The lower part is not like that, be careful of the shell. In the middle of the viymaєmo thread-like fibers from the weeds. Well, bach, but the emptying is not large and the filling is physically not enough, scrape the pulp. Tovshchina of glasses in a centimeter is completely sufficient: mint, showcase a trivial zapikannya and great filling.



Trambuєmo "minced meat" і zapovnyuєmo harbuz-blank. Vikoristovyte spoon, from її help you by hand to go to the opuky dіlyаnok and іnkіlly grow up the sumіsh of the filling. Inserted with bay leaf, poured in okrіp (or boiling meat broth). Obsyag rіdini is not great, but we can fit in. It is only necessary to put out the pulp on the walls and add all the aromas.

Transferred to a hand-held vogneteric piddon, attached with a "drop" and put on 30-40 quills in the oven (temperature 180 degrees). Stuffed garbage inodi obuglyuyut - shvidshe, for decorative purposes.

Served stuffed with garmon, baked in a spirit with meat and rice, garnished with fresh greenery. Sitno, beautiful and delicious!