250 g of rice for canjica
2 cinnamon sticks
2 cloves
1 liter of water
3/4 cup (chamomile) of skim milk
2 cups (chamomile) of skim milk
1/2 cup (chamomile) of baking powder and oven spray
1/2 cup of light coconut milk
1 tablespoon (dessert) of light margarine
Cinnamon to dust
250 g of rice for canjica
2 cinnamon sticks
2 cloves
1 liter of water
3/4 cup (chamomile) of skim milk
2 cups (chamomile) of skim milk
1/2 cup (chamomile) of baking powder and oven spray
1/2 cup of light coconut milk
1 tablespoon (dessert) of light margarine
Cinnamon to dust
Soak the rice pudding in cold water for 12 hours
Drain and transfer to a pressure cooker
Add cinnamon and cloves and stir in water
Close the pressure cooker and bring it to medium heat
Cook for approximately 30 minutes
Check if the rice is mushy and drain the water
Put milk, skim milk, baking powder, and coconut milk in a pot
Add rice pudding and margarine and cook on medium heat for 10 minutes, stirring constantly
Serve cold or chilled dusted with cinnamon
