Official TTI Chef
1 liter milk
1,5 dl sticky rice
0,5 tsp salt
2 tbsp butter
Grease a baking dish, add the milk, salt and rinsed rice. Allow to simmer in the oven about 1.5 - 2 hours. Stir a couple of times a baking of the first half. The oven temperature of 175 - 200 degrees C.
Enjoy with berry soup or milk, cinnamon and sugar.
8 dl water
5 dl blueberries
1 dl sugar
2 tablespoons potato flour
½ dl water
Measure water and blueberries in a saucepan, boil for 5-10 minutes. Pour through a strainer, and squeeze the blueberries with a large plastic bucket or a spoon through a sieve. Add sugar and bring to a boil. Mix with potato flour and cold water together and add the mixture to a saucepan in a thin strip carefully stirring. Let the soup boil without stirring.
400 ml fresh or frozen bilberries
200 ml water
100 - 150 ml sugar
Pour the bilberries, water and sugar in a saucepan.
Bring the mixture slowly to the boil, crushing the berries with a spoon or a pounder. Cook the mixture for a few minutes, then strain it through a fine sieve. Store covered in refrigerator.