Childhood dessert for two-stroke and three moves.
- vanilla essence
- Orange peel
Way of cooking rice pudding, caramel and cinnamon
Put the rice soaked in water with half an hour before. Wash it in many waters to remove much of the starch. This way you get a dessert less Gummy, brighter and with a great texture.
In a saucepan put the teflon or ceramics to a handful of sugar. Preferably Brown or raw for extra flavor. When it has melted, add the milk and rice drained of water. Let stand 20 minutes to melt the caramel, stirring from time to time.
The ratio is 2 parts milk to one part rice (if you let the rice soak before), but add a little warm milk at the end, if it's not well cooked rice.
When you decide that the rice is cooked thoroughly, add 2 drops of vanilla essence and shave a little orange zest, washed well before. Close the fire and leave for 10 minutes to blend the flavors.
Serve cold with a pinch of cinnamon on top. We now have a recipe for rice pudding you lick your fingers.