3 cups of milk
1/2 cup of rice-based macaroni, type small rice grain
4 eggs
1/2 cup of sugar
1/4 teaspoon of baking powder
1/4 cup of melted butter
1 cup of grated coconut
1 tablespoon of vanilla extract
cinamon
3 cups of milk
1/2 cup of rice-based macaroni, type small rice grain
4 eggs
1/2 cup of sugar
1/4 teaspoon of baking powder
1/4 cup of melted butter
1 cup of grated coconut
1 tablespoon of vanilla extract
cinamon
Preheat the oven to moderate temperature (170°C)
Grease a 25cm diameter refractory mold
In a pot that can hold 2 liters, pour in 2 cups of milk
Add the macaroni and bring to a boil, stirring constantly
Reduce heat and continue cooking and stirring for another 15 minutes
In a large bowl, beat the eggs lightly with a fork
Add the remaining milk; sugar; baking powder; melted butter; coconut; vanilla extract; and cooked macaroni mixture, beating well
Spread into the prepared mold
Bake in the preheated oven until golden brown (45-50 minutes)
Remove from the oven and let cool
Dust with cinnamon while still warm
Serves 6 to 8 portions.
