Tejberizs literally means rice into milk. It is not-quite a rice pudding, not a dessert and in most regions, not a breakfast food in Hungary. It can be a meal for children, a snack or a light family meal for the evening hours. But you can enjoy it any time of day, and it will be delicious and comforting! 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 don’t need to add sugar to the pot.
YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup dry rice
- enough to cover the rice water
- 1 can (~250ml) fatty coconut milk
- to taste ground cinnamon or cocoa (optional)
- to taste maple syrup (optional)
- to taste fresh fruit (optional)
- 1 cup dry rice
- enough to cover the rice water
- 1 can (~250ml) fatty coconut milk
- to taste ground cinnamon or cocoa (optional)
- to taste maple syrup (optional)
- to taste fresh fruit (optional)
Directions
1. Place the rice and just enough water to cover it in a medium sized pot. Bring it to a boil, then reduce heat to low, and stir in coconut milk. I recommend a fatty coconut milk, because it will make your rice more creamy.
2. Cook the rice until tender, frequently stirring to keep it from burning. If you don’t find it creamy enough you can always add more milk, it depends on the type of rice how much liquid they absorb. Good thing that you can’t overcook it, because it will make it even more creamy-chewy.
3. Once the rice is cooked serve it hot or cold. I really like it with cinnamon sugar or with fruits and maple syrup but it’s excellent with my mom’s homemade jam, too.
GF Vegan Hasselback Zucchini
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Photo: Imola Toth
