Rice pudding with raspberry syrup
Instructions
2_17205 RICE PUDDING with RASPBERRY SYRUP INGREDIENTS for 4 PEOPLE 150 g round rice arborio type, 60 cl of milk, 100 g sugar, 40 g butter, 2 vanilla beans, 100 g of angelica, 100 g candied cherries, 300 g of raspberries, 85 g icing sugar, salt.
Rinse the rice under water; cut the vanilla pod in half lengthwise and raschiatene.
Bring a saucepan filled with boiling water and soak the rice; from when it starts to boil again, let tingle for 2 minutes, then drain.
Pour milk, sugar, butter, vanilla beans and a pinch of salt in a saucepan, bring slowly to a boil, then dive into the rice.
Since begins to boil, let tingle for 40-50 minutes, soft-focus: the rice should be tender and all the liquid has been absorbed.
Cut the angelica and cherries into small pieces; away from heat, blend boiling rice, stir and let cool to room temperature, then place in the refrigerator for 2 hours.
Rinse the raspberries, prelevatene 100 g, beat them with icing sugar and place the sieve to remove the pips.
Spread the rice into icy cups dressed with a drizzle of syrup and garnish with whole raspberries kept aside.
