Bavarian rice cream

Bavarian rice cream

Category: Confectionery

Kitchen: german

Ingredients
Round rice	80 g
Water	150 ml
Milk	240 ml
Egg yolk	1 PC
Gelatin	7 g (1 tbsp. L.)
Sugar	70 g
Cream	100 ml + 40 ml
Cream	50 g
Vanillin

Cooking method

• 1. Rinse the rice with cold water, add boiling water (150 ml) and boil until the water boils away. Then pour hot milk and cook over low heat until tender. I wanted to get crumbly rice and turned it off a little ahead of time so that the rest of the milk was absorbed. The author of the recipe had boiled rice. To do this, you need to cook a little longer. More milk may be needed.
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• 2. Grind the yolk with sugar, add cream (100 ml) and cook until thickened in a water bath.
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• 3. Dilute the gelatin with a little water and leave to swell. Then add cream (40 ml) and bring the gelatin to dissolve in a water bath. You cannot boil - the cream will curl up.
• 4. Mix the cooled rice, yolk-creamy mass, gelatin, melted ice cream and vanillin. We lay out according to the forms. I ended up with 7 small cupcake molds. We send it to the refrigerator for an hour.
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• 5. Dip the molds with cream for a few seconds in boiling water and turn over on a saucer. The cream is ready!
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Time for preparing:

40 min + 1 hour for hardening

Cooking program:

plate

Note

I have never eaten rice with ice cream - I wanted to try it! Not bad. An original way to serve delicious rice milk porridge for a child! My daughter really liked it! ..
A source - 🔗