Transfer to a double boiler and keep whisking
slowly till the mixture turns thick enough to coat the back of a spoon.
Not exact matches
Mix all the dry ingredients, then
slowly beat in the wet ingredients one by one
till the resulting
mixture is smooth.
Add this
mixture in one - thirds,
slowly to the butter
mixture, on slow speed
till blended.
Slowly drizzle the almond milk and egg
mixture into the hot rice
mixture, stirring constantly,
till fully incorporated.
If this
mixture is too thick,
slowly add some more stock
till you have reached desired consistency.
Soaked raw rice paste that is diluted in milk is
slowly added to the simmering milk and constantly stirred
till the
mixture is cooked through and thickens.