Rice and sweet chestnuts
Instructions
Soak the raisins in water.
Bring to a boil the milk, pour the rice, 70 g sugar, raisins and bake.
Boil the chestnuts, peel them and pass them through a sieve.
Combine the chestnut puree leftover sugar, cognac and candied fruit cut into cubes.
Cool the cooked rice, put it in a soup-tureen and level.
Cover with the cream of chestnuts and even this.
Serve the cake decorated with clumps of whipped cream.
