Rice pudding according to this recipe turns out to be delicious, airy with vanilla and citrus notes. The taste of orange is also present in it, but it is not at all cloying, but distant. The creamy texture of the pudding comes from arborio rice. This yummy is served in tartini made from chopped sweet dough.
It is necessary
- - 200 g of wheat flour;
- - 100 g of butter;
- - 50 g of sugar;
- - 1 egg;
- - 2 egg yolks;
- - 4 cups of milk;
- - 1 cup arborio rice;
- - 1 cup heavy cream;
- - 3 tbsp. tablespoons of sugar;
- - 1 teaspoon of vanilla extract;
- - 4 oranges;
- - a pinch of salt.
Instructions
Step 1
Cut the butter into cubes, put in a blender bowl along with sugar and flour, chop until crumbled, add an egg. Knead the resulting mass until the dough sticks together in a lump. Wrap in plastic wrap, refrigerate for 20 minutes.
Step 2
Roll out the chilled dough, cut circles out of it, put it in a mold, put baking paper on top of the dough, and any load on it. Bake at 200 degrees for 12-15 minutes. Then remove the loaded paper, cook in the oven for another 7 minutes. Cool the finished tartins.
Step 3
Remove the zest from one orange and squeeze the juice - we need 1/4 cup of orange juice. Peel the rest of the oranges, cut thin slices of orange (slices) with a sharp knife. The thinner it turns out, the easier it will be for you to make a decoration out of them. Remove the membranes.
Step 4
Boil water in a saucepan, add rice, simmer for 2 minutes, drain, add milk, orange zest, salt, sugar and vanilla extract. Cook until the milk is completely absorbed - about 30-35 minutes. Remove the saucepan from the stove.
Step 5
Mix heavy cream with egg yolks and orange juice until smooth. Pour into rice porridge, return to low heat. Bring to a boil, cook for 10 minutes until thick. Then let the mixture stand off the stove for 5 minutes.
Step 6
Fill the cooled tartins with rice pudding, garnish with orange slices in the form of flowers. Serve as a nutritious breakfast.
