Rainbow Rice Cakes
Ingredients
- Ingredients
- 500 milliliters Whole milk
- 400 milliliters Coconut milk (unsweetened)
- 150 grams sugar
- 300 grams Arborio rice
- 8 sheets white gelatin
- 1 untreated lemon (zest)
- 10 drops Lemon essential oil
- 1 Vanilla bean
- various Food coloring
Preparation steps
In a saucepan, bring the milk, coconut milk and sugar to boil. Add the rice and cook over low heat stirring occasionally until tender, about 40 minutes. Cut the vanilla bean lengthwise and scrape out the seeds with a sharp knife. Soak the gelatin in cold water and squeeze dry. Remove the rice from the heat, cool slightly then stir in the squeezed gelatin, lemon zest, lemon oil and the vanilla seeds. Divide in 5 portions.
Using food coloring, color each portion a different color. (work quickly,before the gelatin sets.) Grease a springform pan or other pan with a removable bottom and pour different color layers of the rice cake into the pan. Refrigerate at least 2 hours to set firmly. To serve, loosen the rice cake from the mold and cut into cubes.
