Rice boilies with cinnamon

The idea for this simple and inexpensive recipe was born when I prepared milk rice for the daughter. As we all know, the carps also admire the smell of cinnamon, in combination with fruit flavours or rice. After some testing, I successfully produced these boilies, which I later tested on domestic water. I must say that I was pleasantly surprised by the fact that the carps responded very well.


200 ml of milk
100 g of rice
60 g of sugar, 100 g of wheat semolina (may also be bread crumbs)
1 teaspoon of salt
1 egg
4 tablespoons of wheat flour
1 teaspoon of vegetable oil
food colouring as desired (I did not use it myself)
1 teaspoon of minced cinnamon

When we have the dough ready, we make balls and cook them. When placed in a pot with boiling water, stir them a little after about 30 seconds, so that they do not stick to the bottom, repeating this again and again. Add salt to the boiling water so that the boilies are conserved so they will last a long time. Boil for about 5-6 minutes or until they begin to swim. Let’s get them out of the pot. I recommend air drying, which should take 2 to 3 days.

Tight lines!

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