Rice pudding with almond crunch and raspberry balsamic vinegar cream

This dessert can also be prepared with bomba rice (medium-grain rice), which has a different texture,  absorbs milk better and is tastier for this type of desserts. Use 85 gr rice per 1 litre milk.

Pour the milk in a pot, add a stick of cinnamon, lemon rind, orange rind (better if big pieces to remove them more easily when rice is cooked).Bring the milk to boil.

Boil the milk together with the other ingredients for 3 minutes and then, remove from the heat. Allow to  stand for 1 hour for the milk to flavour with the rinds and cinnamon.

Sieve and remove the rinds and cinnamon.

Mix the dairy cream with two yolks well and set aside.

When the milk starts boiling, add sugar and lower the temperature. Dissolve the sugar and add the rice.

Do not stop stirring, particularly the first minutes to avoid sticking and to release the rice starch.

This step takes a few minutes. You will see that rice thickens.

After 18 minutes, the milk is absorbed. Taste the rice to check hardness.

When the rice is tender, add the dairy cream and the egg slowly and stir.

Take into account that the time needed to cook the rice is different depending on the variety. Check if rice is cooked after 22 minutes.   .

Time needed is about 25 minutes. In this recipe sugar is added at the beginning.

For the presentation of the dish, add sliced toasted almonds. You can also add a little raspberry vinegar cream and/or two mint leaves for an acid touch.

Arroz con leche y crema de frambuesa

Balsamic Cream ideal for:

Fish | Rice | Salads | Carnes Rojas | Desserts

Ingredients

For 6 servers:

  • 1 litre milk
  • 100 gr common round-grain rice
  • 1 orange
  • 1 lemon
  • 2 sticks of cinnamon
  • 60 gr toasted sliced almonds
  • 2 eggs
  • 165 gr sugar
  • 200 ml culinary dairy cream

  • Difficulty

    Half

  • Cost

    Low (0,45 € per portion)

  • Preparation

    1 hour and 30 minutes

  • Season

    All over the year