As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the given text in English.
“Jasmine extract is a staple in Thailand and adds a floral aroma to this creamy rice pudding. Recipe source: Martha Stewart Living, March 2001. Ingredients: 1 quart whole milk, 1/4 cup jasmine tea leaves or a few drops of jasmine essence, 1 1/3 cups jasmine-scented rice, 1 teaspoon salt, 1 tablespoon butter, 1 1/2 cups sugar. Directions: 1. Heat milk in a medium saucepan until hot but not boiling. Add tea leaves or essence. Remove from heat, cover, and steep for 20 minutes. Strain milk if using leaves; set aside. 2. Bring 3 cups water to a boil in a medium saucepan. Stir in rice and salt, reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, 15 to 20 minutes. Stir milk, butter, and 1/2 cup sugar into rice. Cover and cook over medium-low heat, stirring occasionally, until sugar dissolves and pudding is thickened, about 30 minutes. 3. Spoon pudding into dessert dishes and cover with plastic wrap to prevent skin from forming; chill. Place remaining 1 cup sugar in a medium-heavy saucepan. Cook over medium heat, without stirring, until deep amber, about 15 minutes. Pour caramel over tops of puddings. Serve immediately or at room temperature.”
Charlie
27.04.2023 @ 08:40
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the given text in English.
“Jasmine extract is a staple in Thailand and adds a floral aroma to this creamy rice pudding. Recipe source: Martha Stewart Living, March 2001. Ingredients: 1 quart whole milk, 1/4 cup jasmine tea leaves or a few drops of jasmine essence, 1 1/3 cups jasmine-scented rice, 1 teaspoon salt, 1 tablespoon butter, 1 1/2 cups sugar. Directions: 1. Heat milk in a medium saucepan until hot but not boiling. Add tea leaves or essence. Remove from heat, cover, and steep for 20 minutes. Strain milk if using leaves; set aside. 2. Bring 3 cups water to a boil in a medium saucepan. Stir in rice and salt, reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, 15 to 20 minutes. Stir milk, butter, and 1/2 cup sugar into rice. Cover and cook over medium-low heat, stirring occasionally, until sugar dissolves and pudding is thickened, about 30 minutes. 3. Spoon pudding into dessert dishes and cover with plastic wrap to prevent skin from forming; chill. Place remaining 1 cup sugar in a medium-heavy saucepan. Cook over medium heat, without stirring, until deep amber, about 15 minutes. Pour caramel over tops of puddings. Serve immediately or at room temperature.”