- Prep: 20 minutes
- Serves: 4
- Cook: 35 minutes
Ingredients
- 650 ml milk
- 65 g sugar
- 1 pinch sea salt
- 1 fresh vanilla pod (halved)
- 3 strips of lemon peel
- 150 g Carolina rice
- 3 tbsp. almond liqueur (Amaretto)
- 200 ml heavy cream
- 1 tsp. vanilla extract
- 30 g toasted sesame seeds
- For the red fruit sauce
- 400 g frozen red fruit
- 50 g sugar
- 2 tbsp. lemon juice
- 2 tbsp. almond liqueur or water
- 2 tbsp. cornflour
Execution:
In a saucepan, put the milk, sugar, salt, vanilla pod, lemon peels and rice and put the saucepan on medium heat.
Once boiling, lower the temperature, half cover the saucepan and cook for 30-35 minutes, stirring regularly.
Remove from the heat and let the mixture cool and the rice absorb most of the milk and become creamy.
Put the cream and vanilla extract in a bowl and beat with a mixer until a fluffy cream with a yogurt texture is created.
Unwrap the cold rice and add the liqueur and cream in 2 doses, stirring gently until fully incorporated.
For the sauce:
Put the red fruits, sugar, zest and lemon juice in a saucepan and put on medium heat. In a small bowl, mix the almond liqueur with the cornflour and set aside.
After the red fruits have boiled for 5 minutes, add the cornflour solution and stir until the sauce thickens. Remove from heat.
To serve:
Divide the creamy rice into bowls, add 1-2 tablespoons of red fruit sauce and add toasted sesame seeds.
