Cold rice and sweet chestnuts
Instructions
Soak the raisins in warm water.
Bring the milk to a boil, add 70 g of sugar, raisins, drained rice and cook.
Separately, Cook the chestnuts, discard the skin, pass them through a sieve and add the remaining sugar, cognac and candies.
When the rice is cooked and the milk absorbed, cool and put it into glass cup 1.
Cover with the chestnut puree, allow to cool.
Garnish with whipped cream and cherries.
Ingredients and dosing for 4 persons
- 300 g of rice
- 400 g of chestnuts
- 150 g of sugar
- Sultanas
- 75 cl of milk
- 2 cups of cognac
- Diced candied fruit
- 20 cl of whipped
- 4 candied cherries