Norwegian rice cream

  • Time 4 hours
  • Servings 8 People
  • 1 The rice stack will be filled with two glasses of water, and it's not an average fire until all the water is absorbed. The rice needs to be taken round-table, with a large portion of the edge, to get through the low cream structure of the dessert.
  • 2 When rice is cooked, get his milk and stay ready until all the milk the same.
  • 3 This setup needs to be fully cooled, and then put in the refrigerator so it's cold. Anyway, we can stop at this stage and enjoy a classic Norwegian dish called "risco pudding," but, to be honest, it's not like dessert, it's more like a welded dairy pot. So we keep driving the cream to the right condition.
  • 4 We'll make strawberry sauce for that while we're out of rice. We're going to blend in the blender. We're putting it in the pot, we're hanging out with sugar sand and we're gonna put it on a little fire. Sugar should take the white as brown adds his flower shade to the soy.
  • 5 In a separate cup, mix two tea spoons (without the top) with a pair of water tablets. When the strawberries start tinglinging, don't forget to hang out from time to time, you're going to have to laugh again with the water, that's when it's sliding down, and put a thin stick in the hot sauce. Once again, always laughing so that the crachmal doesn't form a coma.
  • 6 Slow down the sauce until it's thick. Minutes 2. Leave it alone.
  • 7 As long as the rice and strawberries are gone, take the cream to the freezer for 15 to 20 minutes. If they're so chilled, they'll be better off.
  • 8 Put cream in a bow with high walls, put a bow in a cold water pot. It's better if you put more ice cubes in the water so she's iced. Pick up the cream mills gradually increasing speed.
  • 9 When the creams go into a strong, stable foam, step up their rice and a bag of vanilla sugar (I took 32 g). Rhys should be very cool at this point to keep the creams down.
  • 10 If you get a cream, put it in the cream, steal a strawberry sauce, a strawberry or a mint stick.
Nutrition Facts
  • Calories 409
  • Total Fat 12,9 g
  • Protein 5 g
  • Total Carbohydrate 409 g
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