MY COOKBOOK

MY COOKBOOK
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11.4.10

MILK RICE – TEJBERIZS



Tejberizs means rice into milk. It is not a rice pudding, not a dessert and is certainly not a breakfast food in Hungary. It can be a meal for children, a snack or a light family meal for the evening hours. Tejberizs is most often eaten hot and sprinkled with either cinnamon sugar or cocoa sugar. It can also be eaten chilled with a sweetened fruit topping or with jam. Because the toppings are sweet you really don’t need to add sugar to the pot.

Tejberizs was always a welcome dish in my family and we kids preferred to eat it with sugar cocoa. In the fifties and sixties you could only buy one kind of rice in Hungary and it tended to be quite grainy. The lack of quality rice, hovewer, was advantages for tejberizs making. But here in Canada I use Arborio rice, because basmati, converted rice, even some Chinese rice do not work all that well for tejberizs. The trick is to keep the milk from scorching.

5 cups 1% milk*
1 cup Arborio rice
1 tsp butter
topping of choice

• Bring the milk to a boil in the microwave.
• Add the butter to a medium sized pot.
• Pour in the boiling milk into the pot and add the rice.
• Bring it to boil, but be careful not to let the milk boil over.
• Soon as the milk starts to rise remove pot from the heat.
• Reduce the heat to low-medium.
• The pot should slowly simmer without the milk boiling over.
• You may have to adjust the heat several times.
• Stir the rice very often to prevent scorching.
• Cook until rice is tender.
• Sprinkle with a topping or with sweetened fruit

* Skim milk can also be used if you increase the butter to 2 tsp.
  

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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