Kozinak is an incredibly tasty and useful sweetness. And having done it at home, you can get even more benefits! Let's find out with you how to cook kozinaki from air rice.
Recipe for rice kosinacs
Ingredients:
- round rice - 100 g;
- granulated sugar - 3 tbsp. spoons;
- honey floral - 2 tbsp. spoons;
- water cold - 5 tbsp. spoons;
- citric acid - to taste;
- vegetable oil for frying.
Preparation
So, for cooking kozinak we take the usual round rice and boil it in a lot of boiled water for about 25 minutes. Then we throw back the groats in a colander, and then dry them thoroughly with a paper towel. After that, we shift the rice to a baking sheet lined with paper, and send it to the oven heated up to 100 degrees. Then reduce the temperature to 80 degrees and dry the rice for about 2 hours, until the moisture evaporates completely.
Now take the pan, pour a large amount of oil into it and reheat it. Then spread out the small portions of rice carefully and watch how the rice is bloated. Now, using the noisy, we shift the air rice onto a paper towel and dip it to remove the remains of the oil.
For cooking kozinak, in a small bucket, heat the sugar sand, diluted with water, put the honey and cook the syrup until thickened for a few minutes. Throw lemonku, mix well, remove from heat and cool to a temperature of 60-70 degrees. The prepared airy rice is mixed with hot syrup and mixed thoroughly. Now, again, put everything on a baking tray, compact it well and cool it to room temperature, for several hours. After this, cut the kozinaki into portions and put them on a beautiful dessert dish.
Delicious rice kosinaki
Ingredients:
- air rice - 300 g;
- sesame seeds - 100 g;
- sesame paste - 200 g;
- nut mixture and dried fruits - 350 g;
- sugar syrup - 200 ml.
Preparation
So, take a dry frying pan, put it on the fire and heat it up. Then spread the sesame and lightly fry it. Next, add nuts, dried fruits, airy rice, mix everything well and fry for a few minutes. Now gently pour in the sugar syrup, put the sesame paste and mix again. After that, we shift the prepared mass into a mold, distribute it evenly, tamp it a bit and put it in the refrigerator. After about a hour, cut the kozinaki into pieces and serve it for tea.