Milk rice is a world gastronomy classic, which sweetens palates here and there. On the other hand, there are versions of the traditional flan in Spain, Portugal and in all of Latin America, as well as in other regions of the world. Can you imagine both desserts in one? In recipegratis we make this sweet gastronomic dream come true sharing the recipe for rice flan with milk. Few sweets gather so subtle and elegant a fusion of classic flavors.
| 🚻 8 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Ingredients to make rice flan with milk (without oven): |
| For rice pudding :: 1 cup of rice 2 cups of water (480 milliliters) 1 cup of sugar (200 grams) 1 branch of cinnamon 2 malaguets (guayabitas or Jamaica pepper) 4 cloves of smell 1 star of anise 4 cups of milk (960 milliliters) | For the flan :: 6 eggs 1 can of condensed milk 200 milliliters of milk 1 teaspoon of vanilla essence para the caramel :: 1½ cups of sugar (300 grams) |
| ADDITIONAL CHARACTERISTICS: Middle Cost, Bathroom Maria |
Ingredients to make rice flan with milk (without oven):
1. cook the rice as you normally do. Use a cup of rice for two of water and ensure that the result is to the dente.
2. When ready, prepare rice pudding. Put the low heat and add the sugar, spices and 1 cup of milk. Remove constantly until the milk is absorbed.
3. Add 1 more cup of milk. Repeat this operation until you finish reserved milk. Remove constantly or can be glued in the background. You will know that milk with milk is ready when it feels soft and creamy. Remove from heat and allow to cool at room temperature. Take out the spices and discard.
Trick: When the rice with milk is ready, bubbles begin to sprout. The consistency of the sweet will be soft and creamy.
4. Pour all flan ingredients into the blender (including rice with milk). Mix until everything is well integrated to continue with the recipe for rice flan with milk.
5. To prepare the caramel, you can directly use the flanera or a saucepan. Put the heat at medium temperature, add sugar and water (which barely moistens sugar). Remove constantly, until the sugar dissolves and turns amber.
6. Kitchen the rice cheese with milk for approximately an hour and a half, in the water bath.
Trick: water should never fall inside the flan during cooking or will be damaged.
7. Let cool to room temperature and then refrigerate, preferably from one day to the other. To unmold, let cool at room temperature again and then carefully unmold. Rice with milk flan is a magnificent sweet, product of the fusion of two large desserts: rice with milk and flan. An unforgettable duo that will sweeten your life! Do you want more desserts? More cooking fusion or sweeter Creoles? I am attentive to your requests and comments.
