Creamy rice pudding cake

Creamy rice pudding cake


Although the mold I used to make This cake is mere coincidence, it is the smallest and most unruly of all that I have. In spite of the coincidence of the date in which it is published; I did not pretend to be a cake alluding to love. But thinking about it better, the truth is that yes, this is a cake of LOVE.

A cake of unconditional love, of maternal pride, of encouragement, of support ... in this new adventure in search of a dream . As P.Coelho said " The possibility of realizing a dream is what makes life interesting" or as I say;) What is sought is .


Creamy rice pudding cake

INGREDIENTS:

  • 250 gr of Maria cookies
  • 60 gr of butter
  • 1 Lt of whole milk
  • 1 Lt of whole milk
  • li>
  • 100 gr of rice
  • 80 gr of sugar
  • 2 cinnamon sticks
  • the bark of a lemon
  • 4 sheets of neutral gelatin
  • cinnamon powder
PREPARATION:

We crush the cookies, well with a food processor or putting them inside a bag and with a rolling pin, until we have a cookie flour.
We mix them with the butter, which must be liquid or ointment, until the biscuit flour has absorbed and remains a compact mass.

We cover the bottom of the mold (desmoldable) with paper of Bake and cover thoroughly with cookie dough and butter. We level it, with the help of the bottom of a glass or the back of a spoon.
At this point we either bake about 5 or 10 minutes at 180º with preheated oven or let it harden in the freezer for a few minutes. Everything depends on the desire you have to light the oven. For my taste, it is equally rich in both ways.

Creamy rice pudding cake


We make a rich and creamy RICE WITH MILK :

We pour in a saucepan the cold milk, we add the rice, the cinnamon sticks and the zest of lemon. We take the fire and let it cook over a low heat for about 50 minutes, stirring every few minutes, being careful not to break the grains of rice.

Past the 50 minutes, add the sugar and stir, carefully, 10 minutes more.

Cover the sheets of gelatin with cold water and leave them to soak for 5 minutes.
We drain them very well and mix very well with the rice with milk (which we have removed from the fire, preventing the gelatin from boiling)

Let's pour the mixture on the basis of cookies. Sprinkle with cinnamon over the entire surface. We take to the refrigerator, at least 6 hours, until the gelatin has set.



NOTES:

It is important to start with cold milk, because if we make it with boiling milk, the rice grains contract and do not release the starch.
It is also very rich if instead of a cookie base, you use a base of broken dough or a thin sponge cake.


Creamy rice pudding cake



If your lover is very sweet, do not hesitate to make him this cake. It will be unforgettable;)



Creamy rice pudding cake