Creamy Rice Cookie Stacks
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 13 h. 20 min.
Ready in
Ingredients
for
16
- Ingredients
- 3 ½ cups milk
- 1 Vanilla bean (seeds)
- 0.333 cup caster sugar
- 0.333 cup Arborio rice
- 2 tsps Powdered gelatine
- ⅔ cup cream (38% fat)
- 1 large egg yolk
- 2 tsps butter
- 12 Biscuit (plain)
- 12 slices Strawberries
- chopped Pistachio
Preparation steps
1.
Grease a deep 20cm-23cm|8"-9" square tin
2.
Heat together the milk, vanilla seeds and sugar in a pan over a low heat until the sugar has dissolved completely.
3.
Add the rice and stir well. Cover and simmer very gently for 40-50 minutes, stirring occasionally until most of the liquid has been absorbed. Remove from the heat.
4.
Sprinkle the gelatine over the cream in a jug and leave to stand for 10 minutes.
5.
Pour into the rice mixture, followed by the egg yolk and butter and stir thoroughly, over a very low heat until heated through.
6.
Pour into the tin, cover with cling film and chill overnight until firm.
7.
Using a cutter, the same diameter as the biscuits, cut out rounds from the rice and place on the biscuits.
8.
Top with a strawberry slice and sprinkle with pistachios.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
