Rice Cake with Perfect Milk with Nuts

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{Gray lace ceramic plate, Shirley Linen Cloth, Shirley Linen Handle Bowl, Red Small Teapot, Judy Red all Green Gate Spoon}

I got to work and the result has been brutal.

I had to make some changes because the quantities I used were different and I made two small mistakes, but I will tell you so that they do not happen to you, even so the result of taste has been a total total show

In this recipe of Rice with Milk that I have used for the cake I have learned an infallible trick that my friend Laura has taught me, To burst the rice

This process is as simple as putting the rice with twice as much water in a saucepan until the rice breaks down to boil and absorbs all the water, with this process you are guaranteed an ultra mega creamy rice pudding, and it is totally true! trust me! Use this trick to make the recipe of rice with milk that you want because it will increase the quality and creaminess 100%

Let’s go with the recipe for my Rice Cake with Milk and write down the trick of peanut butter that of course you can substitute it for the butter or nut cream you prefer. I can give you as advice that would be totally delicious if you use hazelnut butter with my recipe.

Rice cake with milk with nuts

Ingredients

100 gr of round rice

200 ml of water

1300 ml of whole milk to be able to be better fresh

The skin of half orange

2 cinnamon sticks

125 gr of sugar panela

1 spoonful of vanilla paste

50 gr of peanut butter

50 ml of water

10 gr of neutral jelly (in the video I have put less but I recommend this amount because I did not have enough compact)

100 gr of cookies (your favorite)

50 g of melted butter

Cinnamon ground to decorate

Utensils to use

A bucket

A large saucepan

A spatula or tongue

A chopper if you want to pass the rice with milk, although you can perfectly leave it as it comes out

An 18 cm mold with a removable base. My favorite is this Master Class

Acetate for the assembly of the cake and the perfect demolding. Baking

paper

Stencil to decorate on the top

Preparation

STEP 1: Preparation of the Rice with milk

It is important that you use whole and fresh milk, which you find in the refrigerated section in the supermarket, since the creaminess of this recipe is linked to both the process of breaking the rice and the use of this milk.

We put the water and rice in a saucepan and put it on medium heat until the rice absorbs all the water, with this process we restrain the rice to guarantee a brutal result.

While the rice is bursting, we put to heat in the biggest pan, the milk with the vanilla paste, the orange peel and the cinnamon sticks.

When the rice has absorbed all the water, put it in the pan with the milk heating and you have to cook over medium heat and without stopping to stir for about 45 minutes.

Once this time has passed, we add the sugar panela and the peanut butter and cook for 5 minutes more until it is all integrated … I love the caramel color that it takes and you do not know the caramel sweet smell that it gives off … mortal mortal.

Step 2: Preparation of the mold for the assembly of the cake

We are going to prepare the mold of 18 cm with the demoldable base that I have recommended to you before. Of course you can use another mold that is unmoldable current that are unmoulded on the side, but with these measures, if you do it in a larger mold, you have to increase the quantities of the preparation because it will be small.

We put in the base a baking paper cut just the diameter of the base and put on the side an acetate sheet that will facilitate the demolding and will be perfect.

Once the mold is ready we chop the biscuits in a chopper and add the melted butter and put this gritty mixture in the base of our mold, pressing with the back of a spoon so that it is well placed and compact throughout the base . We reserve in the fridge while we continue with the next step.

Step 3: Preparation of the rice cake with milk

Once ready the rice with milk, if you want, you can go through a turmix or chopper to put it finite or if you like rice well, you can leave it perfectly, this is to taste.

I put to moisturize the gelatin powder in 50 grams of water, until it looks like a sponge and once, we heat it a little in the microwave to melt the gelatin.

We add the gelatin to rice pudding and mix.

Pour the rice with milk in the mold that we have prepared with the base of cookies and we have to rest in the refrigerator for a minimum of about 6 hours. And I prefer to leave it all night before unmolding it.

To unmold it in this particular case ofa cake that has set with jello, never put it in the freezersince the gelatin loses its effectiveness. I noticed that I just learned it, a follower who is an expert in cakes so she told me.

I do not usually make pies with jelly, that’s why I did not know, so I appreciate this advice, you will never go to bed without knowing something else.

Step 4: Unmolding and decorating the Rice Cake with Milk

Once well rested and curdled, with the help of a dampened spatula, go through the filito of the cake that is glued to the acetate and take it out so that it is well cleaned by the edges .

I have my Rice Cake with milk decorated with a Stencil and sprinkled with ground cinnamon

Do not tell me you do not die for a piece of my delicious Rice Cake with Milk with that touch of peanut butter ….

It is super delicious, super creamy, it shows the touch of peanuts, which as I say perfectly you can change it for butter of any other nut even for butter, although I recommend that you try to make it so, because it will surprise you that delight of flavor

I loved it and at the same time I felt super honored that a big one like Martha has remembered me to make this delight … as she knows what I like!

A big big kiss

Silvia.