Chestnuts in rice cream
Instructions
After being washed, dried chestnuts to soak overnight and then cook for 45 minutes in lightly salted water.
When they are nicely softened, drain and, while still warm, when done with honey.
In the meantime you will have prepared a cream to heat the milk and pouring the rice flakes and vanilla; simmer for 15 minutes on very slow fire and with a flame arrestor NET NET, maintaining mixed.
When cooked, add the rice malt syrup and mix.
Serve warm chestnuts on which you put a spoonful of cream of rice, some lightly toasted pine nuts and a touch of fig jam.
Ingredients and dosing for 4 persons
- 300 g of dried chestnuts
- 250 g of flaked rice
- 50 cl of milk
- 1 bit of stick of vanilla
- 2 tablespoons of honey
- 2 tablespoons of rice malt syrup
- Pine nuts
- Fig jam
- Salt