Check this recipe for rice with milk and crispy cinnamon so avant -garde and original that we teach you in recipes and get a fun and super different dessert than what we are seen for any occasion. You will see that this rice mousse with milk without gelatin is not complicated to do and it will be a success at the table on any occasion. When you try it you will repeat safe!
| 🚻 4 Diners | 🕘 3h | 🍵 Post | 🤯 Dictation Low |
| Ingredients to make rice with milk and cinnamon crispy: |
| For rice pudding :: 100 grams of round rice 500 milliliters of whole milk 500 milliliters of liquid cream or milk cream 100 grams of sugar (½ cup) 1 branch of cinnamon 1 lemon (peel) 20 grams of butter | For rice rice mousse :: ½ liter of cream to mount 35 percent m.g. (or 6 egg whites) 4 tablespoons of sugar glas para the cinnamon crisp |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make rice with milk and cinnamon crispy:
1. Prepare the creamy rice with creamy milk by placing the milk, the cream, the cinnamon branch, the skin of the lemon and the sugar in a pot and we take it to a boil. Once it boils, add the rice and let it be cooked for 50-60 minutes stirring occasionally, until it has absorbed almost the entire liquid.
Trick: Once you turn off the fire, the rice will finish absorbing all the remaining liquid.
2. past this time, remove rice with milk from the fire, add the butter to pieces and mix it well until it is completely founded and integrated. Let it rest for about 5 more minutes.
Trick: sprinkle some cinnamon powder if you want the rice mousse with milk without jelly to know a lot and mix again.
3. Now you have 2 options to prepare the rice mousse with milk: or use cream to mount or egg clear. But in both cases you first have to crush the rice with milk previously (removing the skin of the lemon and the cinnamon branch obviously) and strain it by pressing well in order to obtain a kind of cream with milk with milk and discard the possible cereal pieces that do not They have crushed well.
4. Once you have the rice cream, let it fit in a bowl and put it in the fridge for 1 hour to cool at all.
5. Meanwhile, in the case of liquid cream, modify it well along with the Glass sugar. And in the case of egg whites, set them up to snow and mix them also at the end with glacé sugar. Booking.
6. When the cream is very cold, add the mounted cream or egg whites to the point of snow and mix everything carefully with enveloping movements to keep the maximum possible air until it integrates perfectly.
7. Distribute the rice mousse with easy milk in the glasses or containers you want and first put it half an hour and then in the fridge until before serving.
8. Meanwhile, it prepares the crispy cinnamon by preheating the oven at 180 ºC. Place a silpat or a sheet of vegetable paper on a baking sheet, mix the cinnamon and sugar and distribute above tablespoons of this mixture to piles and extend them to flatten them in a very fine layer. Then put the tray in the oven so that the sugar is founded, make caramel and mix with the spice watching that it will not burn. Let cinnamon scabs cool in Silpat himself so that they are well crispy and do not break when they take them.
9. Once it is cold, the rice mousse is served with milk and the crispy cinnamon to your liking. For example I have placed it as in the image.
Trick: sprinkle a little more ground cinnamon over if you want.
