This is a very unusual dish that can be served for breakfast or afternoon tea. Vanilla gives an amazing taste to sweet rice, and whipped cream adds tenderness to the dish. It is easy to prepare, but it will take time to cool down.
Ingredients:
- Milk (non-fat) - 5 glasses;
- Round grain rice - 110 g;
- Vanillin diluted with hot water - a few drops (you can take half a vanilla pod);
- Powdered sugar - 60 g;
- Whipped cream - 300 g;
- Gelatin - 12-14 g.
Preparation:
- Boil rice. Pour 100 g of water into a saucepan, put on fire and let it boil, add rice to the water. You need to cook until the water is completely absorbed into the rice. Then pour hot milk into the rice.
- If there is no vanilla pod at hand, pour a drop of vanillin diluted with hot water into the rice. If there is a vanilla pod, cut it into quarters, sprinkle the seeds into the rice and put the chopped pod pieces in it.
- Cook the rice mixture over very low heat for about two hours. The rice should be completely soft, like boiling rice porridge. If the rice is still hard and the milk has evaporated, you can add more milk. Chill the rice porridge and remove the vanilla bean pieces. Stir the porridge.
- After that, soak a spoonful of gelatin in cold water, then soften it in two tablespoons of hot (boiling water) water. Add the melted gelatin to the rice porridge.
- Whisk the heavy cream until peaks form and add to the rice mixture, mix thoroughly.
- Now rinse the ring mold with ice water. Put the rice mixture in it and put it in the refrigerator for several hours (it is even better to put the dish in the refrigerator overnight).
- Before serving, about 20 minutes, remove the dish from the refrigerator and let it stand on the table at room temperature. Place the sweet rice on a serving platter and garnish with berries or fruits as you like. Top sweet rice can be poured with berry jam.
