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Sweet Rice Cream: Recipe for the Whole Year

Rice cream is a deliciously full-bodied dessert. In this article we will show you a recipe that is very easy to prepare – with a vegan version.

Rice cream is a delicious alternative to pudding that you can easily make yourself. So you can freely choose all components – whether cow or plant milk or sugar or maple syrup – and decide for yourself how sweet or cinnamon you like the rice cream.

We recommend buying all ingredients in organic quality. In this way you avoid chemical-synthetic pesticides and artificial fertilizers, which pollute the environment and can remain as residues on the food.

A basic recipe for rice cream

Ingredients:

500 mlmilk or plant milk
80 grice flour
3 tablespoons raw cane sugar or maple syrup
1 packet(s) of vanilla sugar
0.5 tsp
1 pinch(s) of salt

Directions:

Put the milk or plant-based milk (oat milk works particularly well) in a saucepan and heat it up.
Place all other dry ingredients in a bowl and mix together while the milk heats up.
Add the contents of the bowl and any liquid maple syrup to the milk in the saucepan. Turn the stove down to a low temperature. Mix everything together well and let it swell for ten minutes. Stir the mixture occasionally during this time.
Turn off the stove and let the rice cream swell for another five minutes.
Now you can serve the rice cream and put some extra cinnamon on top as a topping.

Tips about the sweet rice cream

You can vary the rice cream according to your taste:

For example, if you like it sweeter, you can add more sugar. If you want a sweet and spicy note, you can add a pinch of nutmeg, for example. If you like it chocolaty, add some Fairtrade cocoa powder or a piece of chocolate.
The rice cream tastes best when served fresh and warm. If you have any leftovers, you can store them in the fridge for a few days. You can of course eat the rice cream cold afterwards. If you want to heat them up again, heat some milk in a saucepan and add the rice cream. Mix everything together and let it warm up a bit.
There are many options when it comes to topping selection. For example, you can add berries or apple compote, currant jelly, fruit or fruit puree, cinnamon-sugar or maple syrup, nuts or pieces of chocolate. Of course, you can also combine these components with each other.

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Food

Sour Cream: That’s How Long It Lasts

Sour cream is used in the kitchen for cooking and baking. But how long does it keep, how do you store it correctly and is there a vegan alternative? You can find out here.

Perhaps you have already used sour cream for cooking or baking. But do you actually know what the difference is between sour cream, crème fraîche, and sour cream?

All three products are acidified milk products and are made from cream. The only difference is in the fat content: sour cream contains at least 10 percent, sour cream 24 to 28 percent, and crème fraîche at least 30 percent fat.

This is how you store sour cream correctly

You may have noticed that there are two different types of sour cream. You can find one type in the refrigerated section, the other type in the normal range in the supermarket. As with many other milk products, the sour cream that is not in the refrigerated section is ultra-high temperature. This makes it last longer. Depending on whether you buy the sour cream chilled or not, you should store it at home accordingly.

Your fridge has different temperatures in different sections. If you know where it is best to store which food, you extend the shelf life.

The lower boxes in your fridge are suitable for fruit and vegetables and are around six to nine degrees Celsius. The compartments above increase with height: the lowest compartment is two to three degrees Celsius, the middle one is about five degrees Celsius and the top one is about eight degrees Celsius.
You should store sour cream (like other milk products) in the middle range at four to five degrees Celsius. Incidentally, you should not store open, sensitive products (such as open sour cream) in the refrigerator door, as the room temperature can have the greatest effect there when opening.

How long does sour cream keep?

As with most products in the supermarket, you will also find a best-before date (MHD) on the sour cream packaging. Many use this date as a guide and throw away everything that is after the specified date. But most of the products are also edible and healthy. The same applies to Schmand.

Before you throw a pack of sour cream in the trash, open it and go through three steps: look, smell and taste. Then you can judge whether you can eat the sour cream without any problems or rather dispose of it. A study by Greenpeace magazine found that some products were still edible more than half a year after the best-before date. So it’s worth taking a closer look.

Unopened, sour cream can still be enjoyed months after the best-before date. If you have already opened the package, the sour cream can be kept for a few days afterwards. If you seal the cup airtight again (for example with a lid or a beeswax cloth), the sour cream can be good for even longer. If you see mold or blisters forming on the sour cream and a musty, alcoholic smell coming your way, you should dispose of the sour cream.

Are there alternatives to sour cream?

Classic alternatives to sour cream are crème fraîche, sour cream or cream cheese. Depending on what you want to cook or bake, you can also use one of these products. For example, if you have cream cheese in the fridge that needs to go, you could use that instead of buying new sour cream. This is how you prevent food waste.

However, you should make sure that the fat content of your product fits your project. For example, you shouldn’t put a sour milk product with a fat content below 28 percent in a boiling liquid, or it will flocculate. For products based on milk, we recommend paying attention to organic quality and regionality. In this way you avoid chemical-synthetic pesticides in cow feed, prophylactic antibiotics in the animals and long transport routes with high CO2 emissions.

So far, vegan sour cream alternatives are not directly available in the supermarket. However, there are some vegan alternatives that lean towards crème fraîche, sour cream, or cream cheese. from dr Oetker, for example, has the soy-based cream VEGA, which is intended to replace crème fraîche. You can use them for cooking or baking. Vegan cream alternatives are Rama’s lentil-based cooking cream or Alpro’s soy-based cooking creams. Coconut milk or plant-based cream are always good vegan cream alternatives. Vegan cream cheese is now often available as a private label from various supermarkets.

For cold dishes, soy yoghurt is also a good vegan sour cream substitute. But you shouldn’t heat it up, otherwise it will flake. A squeeze of lemon juice gives you the tart taste that sour cream usually has.

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Food

5 Uses for Food Grade Cream Chargers

Did you know that food-grade cream chargers can be used for more than just whipping your favorite dessert? You can also use them for:

  • Filling Cannoli shells
  • Cleaning funnels
  • Making meringue pies and more

This post will provide different product uses to show how versatile they are. Read on to find out.

Filling Cannoli Shells

A popular use for food-grade cream chargers is filling cannoli shells. If you have ever tried to fill them yourself, it can be tough not to break the delicate pastry shell. Food-grade cream chargers are great because they will hold up much better than a hand-held pastry bag or even an icing syringe. The best part is that they can be reused, so you do not have to worry about wasting cream.

Cleaning Funnels and Syringes

Food-grade cream chargers are great for cleaning funnels or even syringes. For example, if the tip of a funnel becomes clogged, there is no need to use a toothpick or other similar tool; charge the cream charger and use it to blow out the clog.

If you are using a syringe for dispensing icing or some other substance, food-grade cream chargers can be used to help get rid of any air bubbles that may develop in the device.

Make Meringue for Pies

Meringue is a delicious topping for pies made with either whipped cream or egg whites. If you want to make meringue using whipped cream, you need some food-grade cream chargers from Nangs Delivery and an airtight container.

To make the meringue, start by whipping the cream until it forms stiff peaks. Then, charge two cream chargers and add them to the whipped cream. Next, gently fold the charged cream into the whipped cream until fully incorporated.

Pipe Borders on Cakes

A simple way to dress up a cake is by piping a border around the edge. This can be done with either buttercream or royal icing and will add a touch of elegance to any dessert.

To pipe a border using buttercream, start by loading your pastry bag with the desired frosting color. Then, twist the top of the bag closed and insert the cream charger. Squeeze the bag until you have released the air, then charge it again. Next, pipe a thin line of frosting around the entire edge of the cake, and repeat until you have completed your border.

Adds Air to Batters

Food-grade cream chargers from Nangs Delivery can also be used to add air to batters. This is a great way to make lighter and fluffier cakes, as well as mousses and souffles.

To add air to a cake batter, start by charging two cream chargers and adding them to the bowl of your mixer. Next, turn on the mixer and beat the batter for about 30 seconds. Then, stop the mixer and fold in any additional ingredients. Repeat this process until the cake is ready to be baked.

In conclusion, food-grade cream chargers are great for whipping up desserts, filling cannoli shells, cleaning funnels and syringes, making meringue for pies, piping borders around cakes, or icing them with royal icing. They can also be used to add air to the cake batter.

Therefore, if you are looking for a versatile product that can help with all of your dessert-making needs, food-grade cream chargers from Nangs Delivery are a perfect choice. So what are you waiting for? Get baking.

 

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Cooking Tips

5 Tips for Making Homemade Ice Cream

Homemade ice cream is incomparable to the commercial one containing milk, diluted with water, sweetened with cheap sweeteners and stuffed with synthetic flavors and stabilizers. An ice cream maker will make your life easier when making ice cream. Usually the volume of the mixture due to the air driven into it increases by 1.8–2 times (the more, the better the ice cream).

  1. When freezing, the ice cream temperature is brought to minus 14-15 ° C. The freezing time is different for different ice cream makers. When the ice cream is half frozen, it needs to be transferred to a plastic container and the process completed in an ordinary freezer.
  2. You can store homemade ice cream for about 1 month in a glass, plastic or metal container, covered with foil or a lid.
  3. You can do without an ice cream maker altogether, it is important only during the entire freezing time in the freezer (from 2 to 5 hours) every half hour to stir the whole mass in a metal dish with a dough spatula or mixer. In addition to an ice cream maker, you need special metal or glass bowls for whipping and freezing, as well as a form for a round ice cream – “ice bomb with a lid”. You can also successfully use a soufflé dish or regular round bowls. To stir the mass during the freezing process, you will need a wooden dough spatula. Storing ice cream requires plastic containers with tight lids.
  4. You can serve ready-made ice cream with sweet sauces, biscuits, waffles, crushed nuts, candied fruits, dried fruits and, of course, fresh fruits and berries.
  5. The options for homemade homemade ice cream are endless. Experimenting with the addition of certain ingredients, you can come up with your own unique varieties of ice cream, and no book can accommodate the possible ways of decorating this dessert.
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Estonia

Can you tell me about the use of dairy products, such as curd and sour cream, in Estonian cuisine?

Introduction: Estonian Cuisine

Estonian cuisine is heavily influenced by the country’s northern climate and the availability of local ingredients. The cuisine is known for its simplicity, with dishes that feature the natural flavors of ingredients prepared in a straightforward manner. Dairy products are a key ingredient in Estonian cuisine, and they play an important role in many traditional dishes.

Dairy Products in Estonian Cuisine

Dairy products are a fundamental part of Estonian cuisine, with curd (kohupiim) and sour cream (hapukoor) being two of the most commonly used dairy products. These ingredients are used in a variety of dishes, from sweet desserts to savory main courses. Estonian dairy products are typically made from cow’s milk, and they are known for their rich, creamy texture.

Curd (Kohupiim) in Estonian Dishes

Curd, or kohupiim, is a soft, fresh cheese that is a staple in Estonian cuisine. It is used in a variety of dishes, from sweet tarts to savory casseroles. It can be eaten on its own or as a spread on bread. One popular Estonian dish that features curd is kohupiimakook, a sweet cheese tart that is often served with fruit or berry sauce. Curd is also used in savory dishes, such as kohupiimakaste, a sauce made with curd, onions, and cream.

The Significance of Sour Cream (Hapukoor)

Sour cream, or hapukoor, is another important dairy product in Estonian cuisine. It is used as a topping for soups and stews, as well as a dressing for salads. Sour cream is also used in many traditional Estonian dishes, such as hapukapsasupp, a sour cabbage soup that is a popular winter dish. Sour cream is also an essential ingredient in kodujuustukook, a sweet cheese cake that is a favorite dessert in Estonia.

Recipes Using Curd and Sour Cream

Curd and sour cream are used in a variety of Estonian dishes. One popular recipe is kohupiimakook, a sweet cheese tart that is made with curd, eggs, and sugar. Another recipe is hapukapsasupp, a sour cabbage soup that is made with pork, potatoes, and sour cream. Kodujuustukook, a sweet cheese cake that is made with curd and sour cream, is another favorite Estonian dessert.

Traditional Estonian Dishes with Dairy

Dairy products are a key ingredient in many traditional Estonian dishes. One such dish is leivasupp, a sweet bread soup that is made with rye bread and curd. Another traditional dish is verivorstid, blood sausages that are often served with sour cream. Pannkoogid, or Estonian pancakes, are also a popular dish that is often served with jam and sour cream.

Nutritional Value of Dairy in Estonian Cuisine

Dairy products are a rich source of nutrients, and they play an important role in Estonian cuisine. Curd, for example, is high in protein and calcium, while sour cream is a good source of vitamin A and calcium. These nutrients are important for maintaining strong bones and teeth, as well as promoting overall health and wellness.

Conclusion: Dairy’s Role in Estonian Food Culture

Dairy products are an essential part of Estonian cuisine, and they play an important role in many traditional dishes. Curd and sour cream are two of the most commonly used dairy products, and they are used in a variety of sweet and savory dishes. Dairy products are also a rich source of nutrients, and they are important for maintaining good health and well-being. Overall, dairy products are an integral part of Estonian food culture, and they continue to be a key ingredient in many delicious and nutritious dishes.

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