{"id":3211,"date":"2020-01-21T14:07:15","date_gmt":"2020-01-21T14:07:15","guid":{"rendered":"https:\/\/schoolkeuken.be\/?post_type=cp_recipe&p=3211"},"modified":"2020-11-28T11:02:30","modified_gmt":"2020-11-28T11:02:30","slug":"roomrijst-met-abrikozensaus","status":"publish","type":"cp_recipe","link":"https:\/\/schoolkeuken.be\/?cp_recipe=roomrijst-met-abrikozensaus","title":{"rendered":"Roomrijst met abrikozensaus"},"content":{"rendered":"

Roomrijst met abrikozensaus<\/h2>\n

Ingredi\u00ebnten<\/h3>\n
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Per 10 personen:<\/div>\n
0,50<\/span> l<\/span> Halfvolle melk<\/span><\/div>\n
65<\/span> g<\/span> Dessertrijst Bosto<\/span><\/div>\n
57<\/span> g<\/span> Suiker<\/span><\/div>\n
5<\/span> g<\/span> Vanillesuiker Imperial<\/span><\/div>\n
250<\/span> g<\/span> Slagroom 40%<\/span><\/div>\n
1,50<\/span> bladen<\/span> Gelatine 3gr.<\/span><\/div>\n
206<\/span> g<\/span> Abrikozen<\/span><\/div>\n
20<\/span> g<\/span> Suiker<\/span><\/div>\n<\/div>\n

Bereiding<\/h3>\n
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De dag ervoor:<\/div>\n
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melk koken\t<\/p>\n<\/div>\n<\/div>\n

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dessertrijst toevoegen en omroeren.\t<\/p>\n<\/div>\n<\/div>\n

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gedurende het gaarkoken de rijst regelmatig omroeren.\t<\/p>\n<\/div>\n<\/div>\n

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als de dessertrijst gaar is de suiker vanillesuiker toevoegen.\t<\/p>\n<\/div>\n<\/div>\n

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even laten staan tot de suiker is opgelost.\t<\/p>\n<\/div>\n<\/div>\n

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laten afkoelen in een spoelbak met koud water.\t<\/p>\n<\/div>\n<\/div>\n

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in een zuivere emmer gieten, afdekken en in de koeling plaatsen.\t<\/p>\n<\/div>\n<\/div>\n

De dag zelf:<\/div>\n
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Abrikozen afgieten en samen met 20gr.suiker gaarkoken, mixen en zeven door een puntzeef.\t<\/p>\n<\/div>\n<\/div>\n

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Koelen in de koelkast.\t<\/p>\n<\/div>\n<\/div>\n

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Slagroom half opkloppen.\t<\/p>\n<\/div>\n<\/div>\n

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Gelatine weken in koud water, uitknijpen en smelten.\t<\/p>\n<\/div>\n<\/div>\n

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De gelatine met klopper onder de rijstmassa spatelen.\t<\/p>\n<\/div>\n<\/div>\n

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Nu de slagroom onder spatelen en met een kan verdelen over de potjes (regelmatig voorzichtig omroeren).\t<\/p>\n<\/div>\n<\/div>\n

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Laten opstijven in de koelkast. \t<\/p>\n<\/div>\n<\/div>\n

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De abrikozensaus voorzichtig bovenop gieten.\t<\/p>\n<\/div>\n<\/div>\n

Garnituur:<\/div>\n
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rossas slagroom en een schijfje abrikoos.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":3212,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[235],"class_list":["post-3211","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-melkdesserten","cp_recipe_cuisine-melk","cp_recipe_diet-low-salt","cp_recipe_tags-fruit","cp_recipe_tags-zoet"],"_links":{"self":[{"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/3211","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3211"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=\/wp\/v2\/media\/3212"}],"wp:attachment":[{"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3211"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=3211"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}