Arroz Docce (Portuguese Rice Pudding)

Name: Cake 'Lia' with Coffee Cream
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Makes 1 serving
Cuisine: international
Ingredients: Ingredients for the sponge: 24 eggs; 24 tablespoons of flour; 24 tablespoons of sugar; 1.5 packets of baking powder. Ingredients for the cream: 200 ml of black coffee; 660 g of sugar; 6 egg yolks; 400 g of Rama (cube); 300 ml of whipped cream; 1 packet of whipped cream stabilizer. Ingredients for soaking the sponges: 6 tablespoons of sugar; 60 ml of rum essence; 400 ml of water. Marshmallow Fondant: 450 g of white marshmallows; 2 tablespoons of water; 2 vials of vanilla essence; 900 g of powdered sugar; Rama for greasing the dish in which we melt the marshmallows; cornstarch for rolling; food coloring for roses and leaves. Grease a dish well with Rama; place the marshmallows in it; add 2 tablespoons of water; and put the dish in the microwave until the marshmallows melt (I put them in for four times of 30 se; but this time also depends on the microwave's power). Be careful to melt in a larger dish as the mar; add the 900 g of powdered sugar and mix well with a spoon until all the sugar is incorporated (it is; dust a foil or a bag with a little cornstarch and let it cool for at least 2 hours. I covered the ca

Ingredients: * 100 g rice * 250 ml warm UHT milk * 30 g butter (at room temperature - soft but not melted) * 3 eggs * 120 g sugar * 50 g almond flakes * 1 tablespoon of freshly sifted white flour '000' * 1 large lemon * finely ground sea salt

To prepare a delicious rice pudding with almonds and citrus flavor, start by boiling the rice. Place the rice in a pot with water and salt, then let it boil for 20 minutes. Make sure to stir gently with a wooden spoon to prevent the grains from sticking. Once the rice is cooked, drain it well and transfer it to a non-stick saucepan. Add warm milk, ensuring it completely covers the rice. At this stage, add a few pieces of fresh lemon peel, about 9 - 10, to infuse the mixture with a vibrant citrus aroma. Let the mixture simmer on low heat for 15 minutes, stirring frequently with a wooden spoon to prevent a film from forming on the surface. After the rice has absorbed all the milk, remove the lemon peels and let it cool.

In the meantime, you can toast the almond flakes in a non-stick pan. Make sure to turn them on both sides with a wooden spatula until they become golden and crispy. Once toasted, chop them using a food processor until you achieve a fine texture. Next, carefully separate the egg whites from the yolks. In a bowl, mix the cooled rice with 90 g of sugar, 15 g of melted butter, a little flour, the yolks, and the grated lemon peel (the peel from half a large lemon is ideal). You can use an electric mixer on low speed, adding the ingredients in the mentioned order to achieve a homogeneous mixture.

Beat the egg whites until stiff peaks form and gently fold them into the rice mixture to maintain the fluffiness of the pudding. Prepare the ramekin dishes by greasing them with butter and lining them with sugar, then fill them with the rice mixture, leaving about 5 mm of space to the top edge. Place the ramekin dishes in a heatproof dish, adding warm water, ensuring the water level reaches 2-3 cm.

Preheat the oven to 170 degrees Celsius and bake the pudding for about 25 minutes. When the baking time is up, remove the dish from the oven and let the pudding cool in the ramekins, in the water from the heatproof dish. Once sufficiently cooled, transfer the puddings to the refrigerator for at least an hour before serving. Before serving, remove the puddings from the molds and decorate them with caramelized lemon or orange peel slices for an elegant touch and refined taste. This rice pudding is not only a delicious dessert but also a culinary experience that will delight all the senses.

Tags: eggs rice milk unt flour sugar lemon pudding vegetarian recipes recipes for children