When I was a child, my grandmother and my mom used to make rice pilfcakes.
They were pretty simple: you mix rice, sugar, milk, cinnamon and a bit of vanilla extract, and then you cover it in a plastic bag and put it in the oven to bake for two hours.
The rice is cooked in the bag, and the milk and cinnamon are stirred into the mixture and then poured into the bag to form the paste.
And then you eat it.
My mother used to bake them with some leftover sugar from her own cooking, which was just fine, because the sweet smell of sugar was something I loved, but it just wasn’t as pleasant to eat as the real thing.
I’ve always loved making my own rice.
I think I like it better than anything else I’ve ever tried.
This is how the rice pilcakes look like when they’re baked.
You can see the milk in the background.
A rice pilbacco in the microwave.
The milk is added, and when the rice is done, the sugar is mixed in with the milk, and voila!
you have a delicious rice recipe.
I’m always looking for a way to improve my rice recipes.
It’s always been one of my favorites, and I’ve tried many different types of rice pilflakes.
I’m always trying new things, experimenting with different types and combinations.
Sometimes, it’s just too hard to find the right recipe.
Sometimes it’s time to make something a little more convenient.
But sometimes, when I’m looking for something a bit more palatable, I just have to go with what’s easiest.