A delicious rice cream perfect both as a dessert and as a substitute for oat porridge at breakfast.
Step 1 of 4: Pour the milk into a small saucepan and add the vanilla, lemon zest and cinnamon. Bring almost to a boil, then add the sugar and stir well to dissolve it. Add the rice as well and put back on the heat.
Step 2 of 4: Once cooked, pour into a small bowl.
Step 3 of 4: Let it cook for about 20 minutes or until the rice is done; if you prefer a firmer consistency, extend the cooking time.
Step 4 of 4: If you want to eat it right away, wait until it is lukewarm, then decorate and enjoy; or if you want to eat it later, cover it to prevent it from drying out and add toppings when serving.
Recipe by
Portion: the weight of the ingredients divided by one portion, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel · Allergens detected: Soy
| Average values | Per serving478 g · 1 of 1 | Per 100 g |
|---|---|---|
| Energy | 1,719 kJ411 kcal | 360 kJ86 kcal |
| Fat | 4.4 g | 0.92 g |
| of which saturated fatty acids | 0.57 g | 0.12 g |
| Carbohydrates | 78.58 g | 16.44 g |
| of which sugars | 31.17 g | 6.52 g |
| Fibre | 3.97 g | 0.83 g |
| Protein | 10.66 g | 2.23 g |
| Salt | 0.05 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
