{"id":3969,"date":"2026-07-22T19:46:39","date_gmt":"2026-07-22T19:46:39","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/angolska-nacionalna-jela\/angolski-arroz-doce-de-coco\/"},"modified":"2026-07-22T19:46:39","modified_gmt":"2026-07-22T19:46:39","slug":"angolski-arroz-doce-de-coco","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/angolska-nacionalna-jela\/angolski-arroz-doce-de-coco\/","title":{"rendered":"Angolski Arroz Doce de Coco"},"content":{"rendered":"\n<style>\n#recipe-sr-arroz-doce-de-coco{\n  --gj-bg:#F6F5F1;           \n  --gj-card:#FFFFFF;\n  --gj-ink:#181A1B;          \n  --gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;        \n  --gj-amber-2:#8F6318;\n  --gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;        \n  --gj-slate-deep:#1F2B32;\n  --gj-line:#E5E3DB;\n  --gj-line-2:#D6D3C8;\n  --gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;\n  font-weight:400;\n  color:var(--gj-ink);\n  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h3{\n  font-family:Georgia,serif;font-style:italic;font-weight:400;\n  font-size:16px;color:var(--gj-slate);margin-bottom:10px;\n}\n#recipe-sr-arroz-doce-de-coco .gj-ing-group ul{list-style:none}\n#recipe-sr-arroz-doce-de-coco .gj-ing-group li{padding:8px 0;border-top:1px solid var(--gj-line);font-size:14.5px;line-height:1.5}\n#recipe-sr-arroz-doce-de-coco .gj-ing-group li b{font-weight:600}\n#recipe-sr-arroz-doce-de-coco .gj-ing-group li em{font-style:normal;color:var(--gj-ink-2);font-size:13.5px}\n#recipe-sr-arroz-doce-de-coco .gj-ing-note{\n  padding:18px 22px;border-radius:12px;\n  background:var(--gj-amber-soft);font-size:13.5px;line-height:1.6;color:#54431F;\n}\n#recipe-sr-arroz-doce-de-coco .gj-ing-note b{font-weight:600}\n#recipe-sr-arroz-doce-de-coco .gj-steps-wrap{margin-bottom:46px;counter-reset:gj-n}\n#recipe-sr-arroz-doce-de-coco .gj-stage{\n  font-size:11.5px;font-weight:600;letter-spacing:.2em;text-transform:uppercase;\n  color:var(--gj-amber-2);margin:26px 0 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.gj-cue{color:var(--gj-amber-2);font-weight:500}\n#recipe-sr-arroz-doce-de-coco .gj-prose{margin-bottom:46px}\n#recipe-sr-arroz-doce-de-coco .gj-prose h3{\n  font-size:15px;font-weight:600;margin:20px 0 6px;color:var(--gj-slate);\n  display:flex;align-items:center;gap:10px;\n}\n#recipe-sr-arroz-doce-de-coco .gj-prose h3::before{content:\"\";width:16px;height:1px;background:var(--gj-amber)}\n#recipe-sr-arroz-doce-de-coco .gj-prose h3:first-of-type{margin-top:0}\n#recipe-sr-arroz-doce-de-coco .gj-prose p{font-size:14.5px;color:#2C2E30}\n#recipe-sr-arroz-doce-de-coco .gj-nutri{margin-bottom:46px}\n#recipe-sr-arroz-doce-de-coco .gj-nutri-row{\n  display:grid;grid-template-columns:repeat(3,1fr);\n  background:var(--gj-card);border:1px solid var(--gj-line);border-radius:var(--gj-r);overflow:hidden;\n}\n#recipe-sr-arroz-doce-de-coco .gj-nutri-row div{padding:14px 18px;border-bottom:1px solid var(--gj-line)}\n#recipe-sr-arroz-doce-de-coco .gj-nutri-row dt{\n  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.gj-nutri-row div{border-bottom:none;border-right:1px solid var(--gj-line)}\n  #recipe-sr-arroz-doce-de-coco .gj-nutri-row div:last-child{border-right:none}\n  #recipe-sr-arroz-doce-de-coco .gj-facts-grid{grid-template-columns:repeat(4,1fr)}\n}\n@media (min-width:960px){\n  #recipe-sr-arroz-doce-de-coco{padding:64px 32px 72px}\n  #recipe-sr-arroz-doce-de-coco .gj-intro{columns:2;column-gap:56px}\n  #recipe-sr-arroz-doce-de-coco .gj-intro > p{break-inside:avoid;margin-bottom:16px}\n  #recipe-sr-arroz-doce-de-coco .gj-pull{break-inside:avoid}\n  #recipe-sr-arroz-doce-de-coco .gj-prose{columns:2;column-gap:56px}\n  #recipe-sr-arroz-doce-de-coco .gj-prose .gj-sec{column-span:all}\n  #recipe-sr-arroz-doce-de-coco .gj-prose h3{break-after:avoid}\n  #recipe-sr-arroz-doce-de-coco .gj-prose p{break-inside:avoid;margin-bottom:14px}\n}\n@media (max-width:600px){\n  #recipe-sr-arroz-doce-de-coco .gj-rail-track{grid-template-columns:1fr;gap:16px}\n  #recipe-sr-arroz-doce-de-coco .gj-rail-track::before{top:6px;bottom:6px;left:7px;right:auto;width:1px;height:auto}\n  #recipe-sr-arroz-doce-de-coco .gj-nutri-row div:nth-last-child(-n+2){border-bottom:none}\n}\n@media print{\n  #recipe-sr-arroz-doce-de-coco{\n    max-width:100%;padding:0;background:#fff;color:#000;\n    font-size:11.5pt;line-height:1.5;content-visibility:visible;\n  }\n  #recipe-sr-arroz-doce-de-coco .gj-hero,\n  #recipe-sr-arroz-doce-de-coco .gj-cap,\n  #recipe-sr-arroz-doce-de-coco .gj-eyebrow i{display:none}\n  #recipe-sr-arroz-doce-de-coco .gj-eyebrow{color:#000}\n  #recipe-sr-arroz-doce-de-coco .gj-h1{font-size:22pt;margin-bottom:10px}\n  #recipe-sr-arroz-doce-de-coco .gj-h1 .gj-serif,\n  #recipe-sr-arroz-doce-de-coco .gj-sec .gj-serif,\n  #recipe-sr-arroz-doce-de-coco .gj-steps>li::before,\n  #recipe-sr-arroz-doce-de-coco .gj-intro p:first-of-type::first-letter{color:#000}\n  #recipe-sr-arroz-doce-de-coco .gj-sec::after,\n  #recipe-sr-arroz-doce-de-coco .gj-stage::after,\n  #recipe-sr-arroz-doce-de-coco .gj-prose h3::before{background:#999}\n  #recipe-sr-arroz-doce-de-coco .gj-stage,\n  #recipe-sr-arroz-doce-de-coco .gj-step-x .gj-cue{color:#000}\n  #recipe-sr-arroz-doce-de-coco .gj-pull{border-left-color:#000;color:#000}\n  #recipe-sr-arroz-doce-de-coco .gj-rail,\n  #recipe-sr-arroz-doce-de-coco .gj-close{\n    background:#fff;color:#000;border:1px solid #999;\n    -webkit-print-color-adjust:exact;print-color-adjust:exact;\n  }\n  #recipe-sr-arroz-doce-de-coco .gj-rail-t,\n  #recipe-sr-arroz-doce-de-coco .gj-rail-stop b,\n  #recipe-sr-arroz-doce-de-coco .gj-close .gj-serif{color:#000}\n  #recipe-sr-arroz-doce-de-coco .gj-rail-stop span,\n  #recipe-sr-arroz-doce-de-coco .gj-rail-sum,\n  #recipe-sr-arroz-doce-de-coco .gj-close p{color:#222}\n  #recipe-sr-arroz-doce-de-coco .gj-rail-sum{border-top-color:#ccc}\n  #recipe-sr-arroz-doce-de-coco .gj-rail-track::before{background:#999}\n  #recipe-sr-arroz-doce-de-coco .gj-rail-stop::before{border-color:#666;background:#fff}\n  #recipe-sr-arroz-doce-de-coco .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}\n  #recipe-sr-arroz-doce-de-coco .gj-ing-group,\n  #recipe-sr-arroz-doce-de-coco .gj-steps>li,\n  #recipe-sr-arroz-doce-de-coco .gj-rail,\n  #recipe-sr-arroz-doce-de-coco .gj-close,\n  #recipe-sr-arroz-doce-de-coco .gj-nutri-row,\n  #recipe-sr-arroz-doce-de-coco .gj-fact{break-inside:avoid}\n  #recipe-sr-arroz-doce-de-coco .gj-sec h2,\n  #recipe-sr-arroz-doce-de-coco .gj-stage{break-after:avoid}\n  #recipe-sr-arroz-doce-de-coco .gj-close::after{\n    content:\"travelshelper.com\";display:block;margin-top:12px;\n    font-size:9pt;letter-spacing:.05em;color:#666;\n  }\n}\n<\/style>\n<article id=\"recipe-sr-arroz-doce-de-coco\" lang=\"sr\">\n  <p class=\"gj-eyebrow\">Angolska kuhinja <i>\u00b7<\/i> Kremasti desert <i>\u00b7<\/i> Recept<\/p>\n  <h2 class=\"gj-h1\"><b>Arroz Doce de Coco<\/b> sa kokosovim mlekom <span class=\"gj-serif\">i cimetom<\/span><\/h2>\n  <p class=\"gj-sub\">Pirina\u010d se najpre omek\u0161ava u vodi, zatim se dovr\u0161ava u kokosovom i kravljem mleku, sa tankom limunovom korom i cimetom koji ostaju jasni, ali nenametljivi.<\/p>\n  <div class=\"gj-facts\">\n    <p class=\"gj-facts-top\"><span><i>Kategorija:<\/i> <b>Desert<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Kuhinja:<\/i> <b>Angola<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Te\u017eina:<\/i> <b>Lako<\/b><\/span><\/p>\n    <div class=\"gj-facts-grid\">\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Koli\u010dina<\/span><span class=\"gj-fact-v\">8 porcija<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">10 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5a2.5 2.5 0 0 0 2.5 2.5h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M20 12.2h1.6\"\/><path d=\"M2.4 12.2H4\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">45 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 305 kcal<\/span><\/div>\n    <\/div>\n  <\/div>\n  <figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Arroz-Doce-de-Coco-1.webp\" alt=\"\u0160iroka \u010dinija arroz doce de coco sa cimetom, ka\u0161ikom i limunovom korom\" width=\"1000\" height=\"562\" loading=\"lazy\" decoding=\"async\"><\/figure>\n  <p class=\"gj-cap\">Zrna ostaju vidljiva u mle\u010dnoj kremi, dok cimet ozna\u010dava ohla\u0111enu povr\u0161inu.<\/p>\n  <div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Arroz doce de coco recept sa dve vrste mleka<\/h2><\/div>\n  <div class=\"gj-intro\"><p>Arroz doce zauzima poznato mesto u kuhinjama portugalskog govornog podru\u010dja, ali angolska verzija dobija druga\u010diji miris i puno\u0107u kada deo mle\u010dne osnove \u010dini kokos. Arroz doce de coco recept zato nije samo zamena jednog mleka drugim. Kokosovo mleko unosi masno\u0107u koja obavija skrob iz pirin\u010da, dok kravlje mleko zadr\u017eava \u010dist, mle\u010dni ukus i spre\u010dava da desert postane te\u017eak. U Angoli se ovakav slatki pirina\u010d priprema za porodi\u010dne ru\u010dkove, praznike i ve\u0107a okupljanja, \u010desto u \u0161irokoj \u010diniji iz koje se zahvata ka\u0161ikom nakon potpunog hla\u0111enja. Povr\u0161ina se obi\u010dno ozna\u010dava cimetom, u linijama ili jednostavnom \u0161arom, pa je izgled skroman i odmah prepoznatljiv.<\/p>\n<p class=\"gj-pull\">Pirina\u010d treba da ostane vidljiv u kremu; desert nije ni supa ni \u010dvrst puding.<\/p>\n<p>Najva\u017eniji deo tehnike po\u010dinje pre nego \u0161to mleko u\u0111e u \u0161erpu. Pirina\u010d kratkog zrna kuva se u vodi dok ne omek\u0161a spolja, a u sredini jo\u0161 pru\u017ei mali otpor. Takav po\u010detak dopu\u0161ta zrnu da primi mleko bez raspadanja. Kokosovo i kravlje mleko dodaju se topli, u nekoliko navrata, dok se sme\u0161a me\u0161a po dnu \u0161irokom varja\u010dom. Naglo klju\u010danje bi uhvatilo mle\u010dne proteine za dno i ostavilo zagoreo ukus, dok prespora vatra mo\u017ee produ\u017eiti kuvanje toliko da zrna izgube oblik. Prava mera je blago, ravnomerno podrhtavanje, uz trag varja\u010de koji se zatvara za dve do tri sekunde.<\/p>\n<p>\u0160e\u0107er ulazi tek kada je pirina\u010d skoro potpuno mekan. Ranije dodat \u0161e\u0107er usporava upijanje te\u010dnosti i produ\u017eava vreme potrebno da sredina zrna omek\u0161a. Limunova kora koristi se u jednom \u0161irokom komadu, bez belog gorkog sloja, pa se lako vadi pre serviranja. \u0160tapi\u0107 cimeta kuva se sa mlekom, dok mleveni cimet ostaje za povr\u0161inu. Mala koli\u010dina soli ne pravi slan ukus; ona odvaja slatko\u0107u \u0161e\u0107era od masno\u0107e kokosa i \u010dini da se miris citrusa jasnije oseti. Rendani kokos dodaje se pred kraj, kada vi\u0161e ne mo\u017ee da povu\u010de previ\u0161e te\u010dnosti.<\/p>\n<p>Gotov desert deluje ne\u0161to re\u0111e nego \u0161to \u0107e biti u \u010diniji. Skrob nastavlja da vezuje te\u010dnost tokom hla\u0111enja, pa predugo kuvanje daje zbijenu masu umesto ka\u0161aste, ne\u017ene strukture. Porcije mogu da se slu\u017ee mlake, kada su mirisi izra\u017eeniji, ili hladne, kada je tekstura \u010dvr\u0161\u0107a. Testirana mera ostavlja dovoljno sosa oko zrna i posle nekoliko sati u fri\u017eideru. Ako desert preno\u0107i, ka\u0161ika toplog mleka vra\u0107a mu podatnost bez ponovnog kuvanja. Takva kontrola gustine, vi\u0161e nego velika koli\u010dina \u0161e\u0107era, odre\u0111uje dobar arroz doce de coco.<\/p>\n<p>U test kuhinji se odnos te\u010dnosti proverava i po temperaturi serviranja. Mlak desert deluje re\u0111e, dok se potpuno hladan ste\u017ee gotovo kao mekan puding. Zbog toga se jedna mala porcija hladi na tanjiri\u0107u pre nego \u0161to se cela \u0161erpa skloni sa vatre. Ako se posle deset minuta jedva razliva, ostatak je spreman. Kokosovo mleko razli\u010ditih proizvo\u0111a\u010da mo\u017ee imati veoma razli\u010dit procenat masti, pa se pri posebno gustom proizvodu dodaje 50\u2013100 ml toplog mleka. Kod re\u0111eg kokosovog mleka zavr\u0161no kuvanje traje nekoliko minuta du\u017ee. \u0160ara od cimeta nanosi se kroz sitno sito ili vrhom ka\u0161i\u010dice; ona ne treba da formira debeo gorak sloj. Ovaj desert najbolje pokazuje ukus kada nije leden, ve\u0107 provede desetak minuta van fri\u017eidera pre slu\u017eenja.<\/p>\n<p>Mleveni cimet se dodaje neposredno pre serviranja, pa ostaje mirisan i ne povla\u010di vlagu iz povr\u0161ine.<\/p>\n<p>Posle slu\u017eenja \u010dinija se odmah vra\u0107a na hladno.<\/p>\n<p>Posuda se pokriva tek kada prestane da ispu\u0161ta paru.<\/p><\/div>\n  <div class=\"gj-rail\">\n    <p class=\"gj-rail-t\">Tok pripreme \u2014 \u010detiri kontrolne ta\u010dke<\/p>\n    <div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Pirina\u010d ulazi u vodu sa solju i kuva se do polumekog zrna.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:15<\/b><span>Toplo kokosovo i kravlje mleko dodaju se postepeno, uz cimet i limun.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:35<\/b><span>\u0160e\u0107er i rendani kokos ulaze kada je sredina zrna skoro meka.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:45<\/b><span>Desert se sklanja dok je jo\u0161 podatno kremast i hladi u plitkoj \u010diniji.<\/span><\/div><\/div>\n    <p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Pirina\u010d kratkog zrna najpre se kuva u vodi, pa se postepeno dovr\u0161ava u kokosovom i kravljem mleku sa limunovom korom i \u0161tapi\u0107em cimeta. \u0160e\u0107er se dodaje tek kada je zrno skoro meko, \u0161to \u010duva njegov oblik i skra\u0107uje zavr\u0161no kuvanje. Rendani kokos daje blagu teksturu, a prstohvat soli odvaja slatko\u0107u od mle\u010dne puno\u0107e. Desert se sklanja sa vatre dok trag varja\u010de jo\u0161 polako nestaje, jer se tokom hla\u0111enja dodatno zgu\u0161njava. Slu\u017ei se mlak ili hladan, posut mlevenim cimetom. Kona\u010dna gustina se proverava na maloj ohla\u0111enoj porciji, jer kokosovo mleko razli\u010dite masno\u0107e menja brzinu zgu\u0161njavanja. Povr\u0161ina se posipa tek pred slu\u017eenje.<\/p>\n  <\/div>\n  <div class=\"gj-ing-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div>\n    <div class=\"gj-ing-grid\"><div class=\"gj-ing-group\"><h3>Osnova<\/h3><ul><li><b>200 g pirin\u010da kratkog zrna<\/b> \u2014 <em>zrna sa vi\u0161e skroba daju kremastu, ali ne lepljivu strukturu<\/em><\/li>\n<li><b>500 ml vode<\/b> \u2014 <em>za prvo omek\u0161avanje pirin\u010da<\/em><\/li>\n<li><b>400 ml punomasnog kokosovog mleka<\/b> \u2014 <em>dobro prome\u0161ati pre merenja<\/em><\/li>\n<li><b>400 ml punomasnog kravljeg mleka<\/b> \u2014 <em>zagrejati odvojeno, bez klju\u010danja<\/em><\/li>\n<li><b>120 g kristal \u0161e\u0107era<\/b> \u2014 <em>dodaje se pred kraj kuvanja<\/em><\/li>\n<li><b>1 \u0161iroka traka limunove kore, oko 5 g<\/b> \u2014 <em>samo \u017euti deo<\/em><\/li>\n<li><b>1 \u0161tapi\u0107 cimeta<\/b> \u2014 <em>za miris tokom kuvanja<\/em><\/li>\n<li><b>2 g fine soli<\/b> \u2014 <em>mali prstohvat<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Zavr\u0161etak<\/h3><ul><li><b>30 g nezasla\u0111enog rendanog kokosa<\/b> \u2014 <em>ume\u0161ava se poslednjih pet minuta<\/em><\/li>\n<li><b>1 ka\u0161i\u010dica ekstrakta vanile, 5 ml<\/b> \u2014 <em>dodaje se posle skidanja sa vatre<\/em><\/li>\n<li><b>2 g mlevenog cimeta<\/b> \u2014 <em>za posipanje ohla\u0111ene povr\u0161ine<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Alergeni i bezbednost.<\/b> Klju\u010dni alergen je mleko. Kokos mo\u017ee izazvati pojedina\u010dne reakcije, iako se u evropskom ozna\u010davanju ne nalazi me\u0111u obaveznim glavnim alergenima. Biljna verzija radi sa nezasla\u0111enim napitkom od ovsa umesto kravljeg mleka, ali je tada potrebno nekoliko minuta du\u017ee ukuvavanje.<\/div><\/div><\/div>\n  <\/div>\n  <div class=\"gj-steps-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div>\n    <p class=\"gj-stage\">Priprema zrna<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Isperite pirina\u010d kratko<\/p><p class=\"gj-step-x\">Pirina\u010d isperite jednom u hladnoj vodi i odmah ocedite. Potpuno ispiranje skroba nije po\u017eeljno, po\u0161to upravo on zgu\u0161njava desert.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Omek\u0161ajte u vodi<\/p><p class=\"gj-step-x\">Stavite pirina\u010d, 500 ml vode i so u \u0161erpu od 3 litra. Kuvajte 12\u201315 minuta na srednje slaboj vatri, dok voda skoro ne nestane, a sredina zrna jo\u0161 pru\u017ei mali otpor.<\/p><\/div><\/li><\/ol>\n<p class=\"gj-stage\">Mle\u010dno kuvanje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Dodajte topla mleka<\/p><p class=\"gj-step-x\">Kokosovo i kravlje mleko zagrejte do pare, pa ih sipajte u pirina\u010d u tri navrata. Dodajte limunovu koru i \u0161tapi\u0107 cimeta i odr\u017eavajte vrlo blago klju\u010danje.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Me\u0161ajte do kremaste gustine<\/p><p class=\"gj-step-x\">Kuvajte 15\u201318 minuta, me\u0161aju\u0107i po dnu na svaka dva minuta. Smesa je spremna za \u0161e\u0107er kada se zrno lako prese\u010de ka\u0161ikom, ali jo\u0161 dr\u017ei oblik.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ume\u0161ajte \u0161e\u0107er i kokos<\/p><p class=\"gj-step-x\">Dodajte \u0161e\u0107er i rendani kokos. Kuvajte jo\u0161 5\u20137 minuta uz \u010de\u0161\u0107e me\u0161anje, dok trag varja\u010de ostane vidljiv dve do tri sekunde.<\/p><\/div><\/li><\/ol>\n<p class=\"gj-stage\">Hla\u0111enje i serviranje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Zavr\u0161ite vanilom<\/p><p class=\"gj-step-x\">Sklonite \u0161erpu, izvadite limunovu koru i cimet, pa ume\u0161ajte vanilu. Desert treba da bude ne\u0161to re\u0111i od kona\u010dne gustine.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ohladite bez kore<\/p><p class=\"gj-step-x\">Prespite u \u0161iroku \u010diniju. Polo\u017eite papir za pe\u010denje direktno na povr\u0161inu ako se ne \u017eeli ko\u017eica, ili ostavite otkriveno ako je tanka ko\u017eica po\u017eeljna. Hladite najmanje 30 minuta.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Pospite cimetom<\/p><p class=\"gj-step-x\">Mleveni cimet nanesite tek kada se povr\u0161ina stegne. Slu\u017eite mlako ili hladno, u osam jednakih porcija.<\/p><\/div><\/li><\/ol>\n  <\/div>\n  <div class=\"gj-prose\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i varijacije<\/h2><\/div>\n    <h3>Serviranje i prilozi<\/h3><p>Desert se slu\u017ei samostalno, u malim \u010dinijama ili iz jedne \u0161iroke posude. Uz njega odgovara kiselo vo\u0107e, naro\u010dito kri\u0161ke pomorand\u017ee ili ananas, jer osve\u017eava kokosovu puno\u0107u. Jak preliv, \u0161lag ili dodatni sirup nisu potrebni.<\/p>\n    <h3>\u010cuvanje i podgrevanje<\/h3><p>Poklopljen arroz doce stoji u fri\u017eideru do tri dana. Pre serviranja se ume\u0161a ka\u0161ika mleka po porciji ako se masa previ\u0161e stegla. Podgreva se kratko na slaboj vatri; zamrzavanje nije preporu\u010dljivo, po\u0161to se mle\u010dna osnova razdvaja, a pirina\u010d postaje zrnast.<\/p>\n    <h3>Varijacije i zamene<\/h3><p>\u010cetiri tehni\u010dki pouzdane izmene su: samo kokosovo mleko uz dodatnih 150 ml vode; narand\u017eina kora umesto limunove; kardamom umesto \u0161tapi\u0107a cimeta; 40 g suvog gro\u017e\u0111a potopljenog u toploj vodi i dodatog sa \u0161e\u0107erom. Svaka menja miris, ali ne i odnos pirin\u010da i ukupne te\u010dnosti.<\/p>\n    <h3>Tri zapa\u017eanja iz test kuhinje<\/h3><p>\u0160erpa sa \u0161irokim dnom smanjuje rizik od zagorevanja. \u0160e\u0107er ne treba dodavati u prvoj fazi, jer usporava omek\u0161avanje zrna. Desert se sklanja ranije nego \u0161to nala\u017ee izgled u \u0161erpi, po\u0161to hla\u0111enje podi\u017ee gustinu za jo\u0161 jedan stepen.<\/p>\n    <h3>Potrebna oprema<\/h3><p>Potrebni su \u0161erpa od oko 3 litra sa debljim dnom, varja\u010da ravne ivice, manja \u0161erpa za zagrevanje mleka, vaga i \u0161iroka \u010dinija za hla\u0111enje. Ravna ivica varja\u010de poma\u017ee da se dno \u010disti pri svakom potezu.<\/p>\n  <\/div>\n  <div class=\"gj-nutri\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Nutritivne vrednosti po porciji<\/h2><\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorije<\/dt><dd>\u2248 305 kcal<\/dd><\/div>\n      <div><dt>Ugljeni hidrati<\/dt><dd>\u2248 50 g<\/dd><\/div>\n      <div><dt>Proteini<\/dt><dd>\u2248 5 g<\/dd><\/div>\n      <div><dt>Masti<\/dt><dd>\u2248 10 g<\/dd><\/div>\n      <div><dt>Vlakna<\/dt><dd>\u2248 2 g<\/dd><\/div>\n      <div><dt>Natrijum<\/dt><dd>\u2248 105 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><b>Klju\u010dni alergeni i napomena:<\/b> Klju\u010dni alergen je mleko. Kokos mo\u017ee izazvati pojedina\u010dne reakcije, iako se u evropskom ozna\u010davanju ne nalazi me\u0111u obaveznim glavnim alergenima. Biljna verzija radi sa nezasla\u0111enim napitkom od ovsa umesto kravljeg mleka, ali je tada potrebno nekoliko minuta du\u017ee ukuvavanje. Vrednosti su okvirna procena po 1 porcija, zasnovana na standardnim referentnim vrednostima; stvarni rezultat zavisi od marki, oce\u0111ivanja, apsorpcije i veli\u010dine porcije.<\/p>\n  <\/div>\n  <div class=\"gj-close\"><p class=\"gj-serif\">Kokos daje puno\u0107u, ali dobro skuvano zrno ostaje glavni nosilac deserta.<\/p><p>Arroz Doce de Coco uspeva kada se tri ta\u010dke pogode istovremeno: pirina\u010d je potpuno mekan, mle\u010dna osnova ostaje proto\u010dna, a cimet i limun ne preuzimaju kokos. 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