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- Ingredients
- Recipe
- Egg whites3 unit(s)
- Gems3 cup
- Sugar6 tablespoon
- Raw rice1 cup
- Water1 l
- Milk1 l
- condensed milk1 can(s)
- Cinnamon to taste
- In a pan over medium heat, place the water and rice, and leave until the rice cooks and almost all the water evaporates.
- In a bowl add the milk, condensed milk and egg yolks. Mix everything very well to homogenize.
- Pour this mixture into the pan where the cooked rice is, lead to low heat, and let it boil and thicken.
- Place the egg whites in the mixer and beat until stiff. Add the sugar and beat a little more until you get a sigh point.
- Put this mixture in the pan with the rice, and stir very well to incorporate and obtain a creamy and very homogeneous mixture.
- Transfer this cream to a refractory, sprinkle cinnamon powder to taste and take it to freeze for 1 hour.
- If you prefer, serve this delicious rice pudding hot and enjoy!
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