Sometimes I cook rice with this quick and foolproof technique, which is especially good for basmati rice.
In a pot I pour a cup, or a glass or a small cup, of raw rice and double the quantity of water or milk, always using the same dispenser.
Cook over medium heat and with lid for about 10 minutesthen I remove the lid and let it go for a few more minutes until the rice has absorbed all the liquid.
Rice cooked for absorption.
Sweet and savory milk rice
Another recipe based on rice and milk that I love is rice with milk, both in the sweet and savory versions. The sweet milk rice It is prepared like the previous recipe by cooking the rice in milk together with the sugar and, if desired, citrus peels. I then add cinnamon and serve it with a cube of chocolate that melts with the heat, or with fresh and dried fruit.
The savory version is a risotto that I prepare as per the classic recipe with a sautéed onion in which I toast the rice. Then I don’t add the wine, but start adding the milk instead of the broth until I obtain a very creamy risotto which stir in the butter and parmesan.
Sometimes if there are children at the table I add the mozzarella cheese which becomes stringy and makes everything more fun and tasty.
How to heat the Brioche from the day before and unfortunately already stale? As easy as drinking a glass of water, or rather, milk.
If you have any leftovers Brioche in fact, don’t throw them away: I’ll tell you here a little trick with which you can make them more fragrant than ever. This is a ruse as simple as it is effective which will amaze you and which is worth using, in particular in the case of empty croissants or ones filled with jam or creams that do not contain fresh creams or cream, which can sour and therefore should be consumed in spades. A trick that actually works even with croissants placed in the freezer and defrosted.
The secret of this technique is bath in milk: this ingredient will superficially rehydrate your brioches. Do this: pour a glass of milk into a bowl. Quickly dip your stale brioches one at a time, taking care to wet them all over the surface. Drain them, then place them on a baking tray lined with baking paper. Bake at 150°C for 4-5 minutes: the result will be one soft brioche again inside and fragrant on the outside. You can also replicate this trick with other types of milk: soy, rice, oats.
How to reheat the brioche from the day before?
In the microwave: pay attention to the power
If, however, you simply want to reheat the brioche from the day before, the super-fast solution is the minimum temperature, in the microwave. Example: 400W per no more than 20 seconds: the butter or vegetable fats abundantly contained in the brioche will melt again, returning it to its ancient fragrance. If you exaggerate with the power, on the contrary, the brioche will dehydrate even more, becoming very stringy and, at that point, not very pleasant.
In the pan
When you reheat your stale brioches in a pan, place them on a low heat and cover. After a few minutes, turn them over, raise the heat and moisten the bottom of the pan with them a few drops of water. Close the lid, wait a few seconds and turn off: they will be soft and rehydrated again.
In the toaster
Another effective method is to cut the brioche in two lengthwise and heat the two halves in the toaster for a few moments and then fill them.
With the egg
Another method similar to brushing the brioches with a beaten egg and baking them: this will brown them and make them crispier on the outside. However, be careful when regulating the temperature: do not go above 150°C or they will darken too much.
Ideas for fillings
If they are empty, fill them with a plain one chocolate creamexpress obtained by melting chocolate with milk in the microwave at maximum power (75 g for 2 teaspoons of milk). You will have a delicious spreadable cream ready in 1 minute which you can also add with chopped hazelnuts or pistachios and spread on your regenerated brioche.
Savory version? Avocado toast version. A few slices of avocado, smoked salmon and spreadable cheese or raw ham, flakes of Parmesan and spinach seasoned with a few drops of oil and soy sauce.
There Valentine’s Day pignolataa traditional Calabrian dessert, is a donut-shaped structure honey glazed which symbolizes love in honor of the patron saint of lovers. On February 14, it becomes a gastronomic symbol of shared joy, rooted in the rich Calabrian culinary tradition. Its circular shape represents the eternity of affection. Made with fried dough balls, eggs and butter, it is covered in a shiny, balancing honeyglazesweetness and aroma. Served during celebrations and tables in honor of the saint, Valentine’s Day pignolata is versatile, also suitable for other special occasions, bringing the sweet flavors of Calabria to the table.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.
Read more about data collection for ads personalisation our in our Cookies Policy page
