This dessert will warm your insides.
Pre-heat oven to 180.
Place rice in an oven dish that has a lid. Using a ratio of 3 parts milk to 1 part rice, bake for approximately 25 minutes, then strain and wash the rice.
Into a bowl combine sugar and egg yokes and stir constantly to combine. Combine milk, vanilla essence and cream into a pot, stirring constantly and warm gently to a simmer. Pour a small amount of the cream mixture into the eggs, stirring until combined. Add the rest of the cream mixture, mixing and then transfer back into the pot. Warm the custard to approximately 65 degrees Celsius, add the gelatin, stir until dissolved then strain and set aside to cool.
Gradually combine small amounts the custard with the whipped vanilla cream by folding gently , until desired consistency is achieved. Then fold the cooked rice though. Place the mixture into an oiled dariole mould and place in the fridge for 12 hours to set.
Serve with chocolate popcorn, blueberry coulis and tulle.
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