Arroz con Dulce

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Ingredients

  • 500 gr. water
  • 2 gr. salt
  • 167 gr. Arborio rice
  • 10 gr. PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean)
  • 80 gr. PreGel 5-Star Chef Pastry Select™ Coconut Compound
  • 20 gr. PreGel Cinnamon Traditional Paste
  • 667 gr. milk
  • 200 gr. cream #1
  • 100 gr. cream #2
  • 67 gr. brown sugar
  • 4 gr. lemon zest
  • 1 gr. ground clove
  • 1 gr. ground ginger
  • 200 gr. PreGel Malaga Traditional Paste (Rum-Soaked Raisins) – raisins only
  • as needed PreGel Caramelllatte Arabeschi® (Caramel & Milk)

Method

  1. Bring water and salt to a boil.
  2. Add rice and boil for 5′.
  3. Strain rice and rinse with water. In another pot bring milk, PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) – 23502, PreGel 5-
  4. Star Chef Pastry Select™ Coconut Compound – 89846 and PreGel Cinnamon Traditional Paste – 58472 to a boil.
  5. Add rice and return to a boil.
  6. Reduce heat and simmer for 10 minutes.
  7. Remove from the stove and add the brown sugar, lemon zest, ground clove, ginger, the raisins from PreGel Malaga Traditional Paste (Rum-
  8. Soaked Raisins) – raisins only and the cream #1.
  9. Cool in refrigerator.
  10. Whip cream #2 to soft peaks, and fold into cold rice pudding.
  11. Portion into desired glasses and garnish with PreGel Caramelllatte Arabeschi® (Caramel & Milk) – 17206.