Currant rice dessert
Instructions
Put on the heat the water with a pinch of salt and when it boils, go inside the rice.
Let it cook merrily to pot discovery for 20 minutes.
In the meantime wash the redcurrants under running water, drain them well and then using a separate fork the berries from the bunches and place them in a bowl.
Cover with sugar and let them rest for the time being.
Drain the rice, cooked, and cooking stops under the Jet of cold water; leave it in a sieve to drain well and meanwhile mounted egg whites well with cream soda vanilla sugar.
Gently stir the glass of rum, a pinch of nutmeg and Ginger powder.
Add the cooked rice, flavoured cream and blackcurrant in the bowl.
Stir gently and split the mixture into six large glass cups.
Sprinkle with the shredded crispy and serve well chilled.
Ingredients and dosing for 6 persons
- 120 g of rice
- Salt
- 50 cl of water
- 400 g of red currant
- 100 g of sugar
- 50 cl of cream
- 1 sachet of vanilla sugar
- 1 dram of rum
- 1 == Pto Nutmeg
- 1 == Pto Ginger Powder
- 2 teaspoons of crisp shredded