Rice Pudding in a Carrot Biscuit Bowl

Hello Dear Friends,

We have prepared carrot dessert recipes with you before. Carrot bonbons or Carrot Biscuit Cake as. We even adored carrot jam, which I think is incredibly delicious. anyway carrot cake and you love carrot cake everybody knows now. So if you search the blog, you will be left with the carrot recipe :)

This recipe is also a candidate to enter the top 5 that I have prepared so far. It is one of the ways to serve desserts that you have used as a sauce or a mortar on it before, more elegantly. It's also super tasty cold cold.

If you want, you can stretch it and store it in the freezer for a long time. Those who say they don't want to deal with it like this can prepare balls from mosaic cake and put them in my debt. The rice pudding they have prepared can be poured over the carrot euzaiks and served after cooling it thoroughly.

Important note: Carrots can sometimes be more juicy, so bring extra biscuits with you.

Love…

Ingredients for Rice Pudding Recipe in Carrot Biscuit Bowl

• 5 cups grated carrots
• 1 fingers missing granulated sugar from 1 glass of water
• 1-2 teaspoons of cinnamon
• 1 teaspoon of butter
• 1 package of petibor biscuits

For the rice pudding:

• 1 pack of Pakmaya Rice Pudding
• 3 water glass milk

How to Make Rice Pudding in a Carrot Biscuit Bowl?

1. Cook the carrot grated and granulated sugar in a medium saucepan, stirring occasionally, until the carrots release their juices.
2. When the water is absorbed, set it aside to cool. Mix the butter and cinnamon by chaffing.
3. Add the biscuits by breaking them with your hands and knead. The gathered dough will tighten itself as it rests.
4. Break off pieces of the carrot dough, wetting your hands slightly (so that it does not stick) and give it a bowl shape. A silicone muffin tin can also come in handy.
5. Carefully lift the carrot biscuit bowls you prepared into the freezer.
6. While the bowls are freezing, cook 1 pack of rice pudding mix with 3 glasses of milk and after removing it from the stove, mix it from time to time and let it cool without crying a crust.
7. Divide the cooled rice pudding into the frozen bowls. Serve garnished with ground pistachios.